Magic Mushrooms

Dan here today.  I’ve been known to enjoy a good ‘shroom every now and then (although none of the psychedelic persuasion), and in our time eating at Le Central, Beth and I have discovered the magic of the butter, garlic, and parsley flavor combination, usually served with snails.  Last weekend I bought some shiitake mushrooms at the store and decided to apply some of the French magic to them.  Except for a slightly overenthusiastic salting, they turned out deliciously (I think that’s a word), and they were a great accompaniment to roast chicken and potatoes.  Here’s the recipe I came up with:
Magic Mushrooms

6 oz shiitake mushrooms, stems removed
2 Tbsp butter
4 cloves garlic, minced
1 handful parsley, chopped
1 tsp thyme
Salt to taste

1.  Melt the butter in a large pan over medium heat.  Then add the mushrooms, garlic, thyme, and a bit of salt and cook for a few minutes.

2. When the mushrooms are tender (3 – 4 minutes), add the parsley and cook until the parsley is wilted.  Taste the mushrooms and add additional salt if necessary.  This is where I got a bit salt happy and oversalted the dish.  Beth and I still enjoyed it, but Colicchio probably would have sent me packing for it. 

3.  Remove from heat and enjoy.  If you’re going to add some psychedelic mushrooms, I suppose now might be a good time.  It might change your perception of the dining experience, however.