Sauteed Wild Mushrooms

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  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
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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

  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.
  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.