Sunday, May 6, 2012

Sauteed Mushrooms

Great as a side dish to any roast or broiled meat, or as a main course over polenta or rice. 


(Serves 4)

2 pounds of fresh mushrooms (any combination: shiitake, cremini, button, porcini, etc)

6 cloves of garlic, chopped
4 shallots chopped
½ cup of olive oil

4 tablespoons of butter
1 cup chopped fresh parsley (preferably flat)
Salt, pepper


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 into chunks (so they are all approximately the same size.) 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 more salt, and serve warm.

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