Photo: Sauteed Wild Mushrooms Recipe
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
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.
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By Tbarr4140
on February 15, 2012
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What a fabulous mushroom recipe! The end result reminded me of the fantastic sauteed mushroom dish served at Fleming's Steakhouse. I did reduce the amount of salt almost by half and used just crimini mushrooms. Yay mushrooms...and thank you, Ina! I served this with the Herb Crusted Pork Tenderloin (Loin recipe from Paula Deen. It was a wonderful side to the pork.
By bahickle
on February 13, 2012
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absolutely the best mushrooms ever. Made them for my husband and he was hooked. I made the entire meal -steak, mushrooms and onion rings. can't wait to make it for the rest of my family.
By DalmatiaRN
on January 21, 2012
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I followed the directions precisely and I must say this was absolutely amazing, never again will I make mushrooms the old way I was taught. Thank you Ina, you are truly amazing.
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