Wild Mushroom and Parsley Saute (Michele Urvater) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
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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