Lobster Mushrooms with Preserved Garlic, Parsley, and Oregano

1. 1

   Fill a bowl with cool water.

2. 2

   Plunge the mushrooms into the water and remove immediately to paper towels to drain.

3. 3

   Trim the stem ends, then halve any large pieces.

4. 4

   Allow the mushrooms to air-dry while you cook the pancetta.

5. 5

   Cook the pancetta in a saute pan over medium heat for 4 to 5 minutes, or until some of the fat has rendered.

6. 6

   Add the mushrooms and garlic.

7. 7

   You will see the mushrooms release their liquid, then start to sizzle as the liquid begins to evaporate, 6 to 8 minutes.

8. 8

   Season to taste with salt and pepper.

9. 9

   Just before serving, add the parsley and oregano and toss.

10. 10

    Drizzle with olive oil and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.