Recipe courtesy of Michele Urvater

Wild Mushroom and Parsley Saute

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  • Level: Easy
  • Yield: 2 servings
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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


  1. 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.
  2. 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.

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