Total:
40 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

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.

IDEAS YOU'LL LOVE

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Potato Gnocchi with Wild Mushroom Sugo

Recipe courtesy of Michael Chiarello

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Chicken with Wild Mushroom and Balsamic Cream Sauce

Recipe courtesy of Rachael Ray

Crispy Golden Sauteed Fish

Recipe courtesy of Melissa d'Arabian

Sauteed Shredded Brussels Sprouts

Recipe courtesy of Ina Garten

Sauteed Green Beans with Creamy Lemon Dressing

Recipe courtesy of Nancy Fuller

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Mushroom Cream Sauce

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking