Sauteed Wild Mushrooms

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

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.
Wild Mushroom Risotto
PREMIUM
22m Intermediate 98%
CLASS
Mushroom Carbonara
PREMIUM
Gabriela Rodiles

Mushroom Carbonara

19m Easy 98%
CLASS
Ham and Mushroom French Rolled Omelet
PREMIUM
25m Easy 98%
CLASS