Recipe courtesy of Michele Urvater
Wild Mushroom and Parsley Saute
- Level: Easy
- Yield: 2 servings
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.
Get the Recipe
Perfect Cranberry Sauce
This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.
Now Playing
Perfect Cranberry Sauce 00:33
This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.
Get the Recipe
Now Playing
Sticky Pecan Pull-Apart Bread 00:37
This simple dessert is a crowd pleaser that only uses a few ingredients.
Get the recipe
Now Playing
Sheet Pan Thanksgiving Sides 01:22
All of turkey's favorite sidekicks bake together on one sheet pan.
Get the Recipe
Now Playing
Turkey Bread 00:58
This bread makes for an awesome centerpiece at any Thanksgiving table.
Get the Recipe
Now Playing
Ree's Perfect Pot Roast 04:14
Lots of trial and error went into the recipe for Ree's Perfect Pot Roast.
Get the recipe
Now Playing
Giant Peanut Butter Cookie 00:59
Win the next cookie swap with this gigantic cookie-cake.
Get the Recipe
