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Sautéed Wild Mushrooms

Source of Recipe

From "Barefoot in Paris" by Ina Garten


Recipe Introduction

"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 fricasée. 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

â—¦ 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
â—¦ ½ cup good olive oil
â—¦ 1 cup chopped shallots (4 large)
â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 2 teaspoons kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 2 tablespoons chopped garlic (6 cloves)
â—¦ 1 cup chopped flat-leaf pasley


Recipe

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 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.

Serves 4