Sauteed Wild Mushrooms

Name: Sauteed Wild Mushrooms
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: european
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

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Level: Easy
Total: 40 min

Prep: 25 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 25 min
Cook: 15 min

Yield: 4 servings

Ingredients

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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.

My Private Notes

Show: Barefoot Contessa: Modern Comfort Food

Episode: Steak and Sides

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Sauteed Wild Mushrooms

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