What has mushrooms, garlic and oil and little else?
Okay, so I don’t know about that place in Richmond, but I know my way with mushrooms. My favorite Marcella Hazan’s standard approach would indeed suggest that the herbs you’ve seen are lots of chopped parsley (Classic Italian Cooking – I forget which page. But in very many of her other recipes too). The idea with the dried porcinis is good, but if you want pure fresh white mushroom flavor, you could proceed like this: Have really crisp, truly white, not too large mushrooms. Slice them in quarter-inch-thick slices. Chop lots of garlic and parsley. Heat a lot of good olive oil in a large, heavy frying pan. When medium hot, put in parsley and garlic and cook for about 30 seconds, while stirring. Slide in the mushroom slices, avoid too much overlapping. Do two batches if there’s trouble. Stir to let them absorb the oil, then let sit and cook, stir again. Adjust the heat so nothing gets brown. After a minute or so, add salt (if this is for pasta, be quite liberal) and rather a lot of freshl
