Stewed Mushrooms a la Dutch Oven
Not all Dutch oven cooking has to be main dishes. You need to do some sides now and then. In this case, it is to be a side but could also be a main dish. In this dish you can use what ever is available. Cremini, Portobello, or Button mushrooms.
1 pound fresh mushrooms
4 tablespoons olive oil*
2 cloves garlic, chopped
½ teaspoon salt
¼ teaspoon black pepper, fresh grould
3 tablespoons Italian parsley, chopped
Clean mushrooms by wiping them with a damp cloth. Cut off the woody ends of the stems and discard. Slice caps and stems about a ¼ inch thick. Heat oil in a 10"dutch oven over 8 to 10 charcoals. Stir in the garlic. After about 1 minute add the mushrooms. Cook for 8 to 10 minutes, string occasionally. Season with salt and pepper, and stir in parsley. cook for 5 minutes more and serve.
This pairs well with almost any thing, but best with a nice thick Steak.
*for cooking, use pour olive oil. Not extra virgin olive oil.
E.V.O.O. is best for raw use. Salad dressing, dipping bread in,and so on.