Sauteed Wild Mushrooms

Name: Sauteed Wild Mushrooms
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello; 1/2 cup good olive oil; 1 cup chopped shallots (4 large); 4 tablespoons (1/2 stick) unsalted butter; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped garlic (6 cloves); 1 cup chopped flat leaf parsley

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Prep Time: 25 minutes

Cook Time: 15 minutes

Total: 40 minutes

Servings: 4

Author : Ina Garten

european recipes french recipes shallot recipes

Ingredients

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2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello1/2 cup good olive oil1 cup chopped shallots (4 large)4 tablespoons (1/2 stick) unsalted butter2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper2 tablespoons chopped garlic (6 cloves)1 cup chopped flat leaf parsley

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Instructions

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Step 1

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.

Step 2

Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.