Garlic Mushroom Recipe Req

Pretty simple....a little olive oil, start the mushrooms first until the start to release their juices, toss in finely chopped fresh garlic and chopped parsley at the end so it doesn't burn.

getting into wild mushroom season. Ahhhh, the flavor of the wild mushrooms, especially the browncaps and chanterelles. The wild mushrooms can also be sauteed in a garlic and lemon chicken or veal stock. They thicken nicely and make a great side dish that accompanies so many foods.
Button mushrooms are, in my mind , fairly tasteless . They need oomph. So they need to be done with onion slices. in with the garlic.
We live about 20 miles northwest of Kennett square, our nations mushroom capital , and they are in the middle of the shroom festival time.
Howd you like to have one of your family be "Queen of the Fungus"

I'd consider it an honour!

msolga, your comments are more than welcome, anytime but would you kindly contribute to the question "how do you do your garlic mushrooms

This is a serious question I really want to know, really!

Well Kev, you got two recipes already. How hard can it be to combine the flavour of garlic with fried mushrooms?
Although the sauteed version sounds nice, and might go further....the mushrooms would not shrink so much.
Here's how I'd do it:
Crush the garlic, four cloves or so, and soften in plenty of butter in a frying pan or large heavy saucepan.
Add the mushrooms, whole of cut into pieces depending on size. Fry until the mushrooms are nicely coloured, not too much. Keep the heat fairly low or the garlic will burn.
Serve as a side dish, with a little of the garlic-flavoured butter spooned over the top.

I'm not a mad fan of garlic with mushrooms. Onion is usually the way to go for me, but ... if I am going to do garlic with mushrooms, the garlic has to be roasted first.

Then it's a tiny bit of EVOO, smushed roasted garlic, and a lot of mushrooms (lots of types if you can get them) - a half-pound or more for a single serving - in a fry pan. I start on very high heat for about 5 minutes, then reduce the heat and put a cover on the pan. So they end up sort of sweated with the roasted garlic. That can be a full meal for me - sweated mushrooms on toast. mmmmmmmm

I used to cook them as Cav suggested, simple and easy, but after having had them for a starter in a Birmingham hotel, (The Robin Hood, they were scrumptious) I decided to look for more ambitious ways of doing them.

Best one (for me) up to now is this:

Blather the mushrooms in garlic puree ( I use the stuff that comes in a tube) then dip in beaten egg, and then in breadcrumbs, dip again in the egg and again in breadcrumbs,

Deep fry, (I do them in a wok) and if you have got it right you have a nice combination of succulent garlicy mushroom with a slightly crunchy coating.

There must be dozens of recipes out there, if you have one please post it.

I'll try every suggestion from everyone, if it doesn't work for me there's nothing lost, mushrooms cost bugger all.

Hmmmm, you're sort of a crunchy mushroom kind of guy, kev, if I read your recipe right. Sounds all right, though I'm more of a fan of smothered. Try roasting the garlic yourself - and use the paste instead of garlic puree - the sweetness really adds something amazing to the taste. That is, if you can resist eating the roasted garlic smush.

I'll try to think of something a bit crunchy as well.

Have you tried using different types of crumbs in the outer coating?

ehBeth,

I've only done them like Cav said or the breadcrumb way, but I'm sure there must be lots more ways to do em