Wild Mushroom and Parsley Saute

Yield:
2 servings
Level:
Easy
Ingredients
  • 2 tablespoons butter
  • Garlic clove, minced
  • 1 tablespoon white wine vinegar
  • 10 ounce package mushrooms, wiped clean trimmed and thinly sliced
  • 4 ounces wild mushrooms, trimmed and thinly sliced
  • 2 cups (packed) curly parsley leaves, stemmed and finely minced
  • Salt and pepper
Directions

Heat butter in a large skillet. When foaming subsides, add the garlic, mushrooms and saute for a minute or until mushrooms are coated with butter. Add a tablespoonful or so of white wine vinegar + 1 tablespoon of water. Cover and simmer for 4 minutes or until mushrooms are tender.

Uncover the skillet and evaporate the liquid. Stir in the parsley, cover and simmer until the parsley has wilted; season well to taste with salt and pepper. Serve with either one of veal recipes


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