Sauteed Wild Mushrooms
There was a lot of dicing and chopping involved in this dish but the recipe itself was fairly simple and tasted great. Plus, I had some fun with it and used some interesting mushrooms, like white and brown beech mushrooms. But what’s amazing is how It required such little ingredients yet there was so much flavor and juice throughout the entire dish. It paired very well with everything and it still tasted amazing as leftovers.
Sauteed Wild Mushrooms (adapted from Ina Garten):
Yields 4 servings
- 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
- 1/4 cup olive oil
- 4 large shallots, chopped
- 4 tablespoons (1/2 stick) unsalted butter
- 2 teaspoons salt
- Freshly ground black pepper, to taste
- 6 cloves garlic, chopped
- 2 tablespoons fresh parsley, chopped
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 olive oil in a large Dutch oven or saucepan over low heat. Add the shallots and saute until translucent, about 5 minutes.
Add the butter, mushrooms, salt and pepper, to taste. Cook over medium heat, stirring often, until mushrooms are tender and begin to release their juices, about 8 minutes.
Add the garlic and cook, while stirring, for 2 minutes.
Toss in the parsley, sprinkle with salt, to taste, and serve warm.