Sauteed Wild Mushrooms with Garlic and Parsley - xp

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* Exported from MasterCook *

 

Sauteed Wild Mushrooms with Garlic and Parsley

 

Recipe By : " From the Farmers' Market " by Richard Sax with Sandra Gluck

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup olive oil

6 ounces wild mushrooms* -- wiped clean, thickly sliced

6 ounces cultivated mushrooms -- wiped clean, thickly sliced

salt and freshly ground black pepper

1 1/2 tablespoons minced garlic

2 tablespoons dry white wine -- if needed

3 tablespoons chopped parsley

2 tablespoons cold unsalted butter -- cut into pieces

 

*Wild mushrooms: for example, percent or cepes, shiitake or Golden Oak

 

1. Heat the olive oil in a large skillet over medium-high heat. Add both kinds

of mushrooms; sprinkle with salt and pepper.

 

2. Saute the mushrooms, tossing occasionally, for about 4 minutes. Add the

garlic and continue to cook, tossing occasionally, until the mushrooms are

tender and have wilted slightly. 8 to 10 minutes in all. (If, after about 4

minutes, the shiitake seem dry, add the wine.) Add the parsley and the butter,

tossing to coat. Correct the seasonings and serve immediately. A piece of

toasted French or Italian bread, served alongside, will catch the juices nicely.

 

Typed for you by BrendaAdams

 

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NOTES : A quick, basic method for cooking nearly any fleshy wild mushrooms.

Here, we've combined the wild mushrooms with cultivated ones; you can use all of

either variety if you like. This cooking method also serves as the basis of a

pasta topping.