Sautéed Wild Mushrooms
Source of Recipe
From "Barefoot in Paris" by Ina Garten
"In the autumn when mushrooms are fresh all over France, I've been known to make this as a main course and call it mushroom fricassée. Wild mushrooms are flavorful and 'meaty;' they bear no relationship to our white domesticated button mushrooms. You'll be surprised how much flavor a good mushroom can have. This would be great with grilled veal chops or folded into an omelette."
List of Ingredients
◦ 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
◦ ½ cup good olive oil
◦ 1 cup chopped shallots (4 large)
◦ 4 tablespoons (½ stick) unsalted butter
◦ 2 teaspoons kosher salt
◦ ½ teaspoon freshly ground black pepper
◦ 2 tablespoons chopped garlic (6 cloves)
◦ 1 cup chopped flat-leaf parsley
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.