Recipe courtesy of Ina Garten

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

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.
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