How to make
Finely chop or grate the garlic on a fine grater. Finely chop the fresh parsley leaves and mix them with olive oil and salt.
Remove the stumps from the mushrooms. To clean the caps - either peel them or wipe them with a damp cloth. The mushrooms are not washed, so that they don't absorb water!
Heat a wide-bottomed pan over high heat. Spread it with a little olive oil, without using too much fat - we're not going to fry the mushrooms, we're going to cook them briefly.
Place the field mushroom caps in, with the opening facing down first and cook them, until they have browned. Since the heat is strong, this happens quickly. You don't have to wait for the mushrooms to shrivel up or start releasing juices, they have to keep them inside and be juicy and tender when eaten.
Flip and cook them briefly on the other side as well. If liquid collects in the holes, keep it. Drizzle olive oil on top and lightly salt them (almost immediately before removing them from the pan).
Arrange the baked mushrooms on a plate and spread them with the parsley-garlic mixture using a silicone brush. You can sprinkle them with more olive oil and salt, if needed.
Serve them with a spoonful of mayonnaise - a very suitable combination!
A quick and easy wine appetizer that is suitable even for fancy occasions - whole mushrooms with garlic and parsley.
