Sauteed Wild Mushrooms (Ina Garten) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello |
1/2 cup good olive oil |
1 cup chopped shallots (4 large) |
4 tablespoons (1/2 stick) unsalted butter |
2 teaspoons kosher salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons chopped garlic (6 cloves) |
1 cup chopped flat leaf parsley |
Directions:
1. 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.
2. 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.
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