Wild Mushroom Saute - {Saute De Champignons Sauvages}

By á-170456

Ingredients

• 1/2 cup fresh Italian parsley leaves - (packed)
• 3 garlic cloves
• 5 tablespoons extra-virgin olive oil
• 1/2 teaspoon coarse sea salt
• 2 pounds assorted fresh wild mushrooms/ such as
• chanterelles/ morels/ boletes/ crimini/
• portobellos/ oyster and stemmed shiitakes large quartered, and medium mushrooms halved
• 1 tablespoon fresh lemon juice
• Salt to taste
• Freshly-ground black pepper to taste
• Additional fresh Italian parsley for garnish

Details

Servings 4

Preparation

Step 1

Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture aside. Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4 tablespoons oil and 1/2 teaspoon salt in large bowl to blend. Add mushrooms and toss to coat.

Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Add mushroom mixture and sauté until mushrooms are brown and just tender, about 10 minutes. Remove skillet from heat. Mix in parsley mixture and lemon juice. Season to taste with salt and pepper. Transfer mixture to bowl. Garnish with additional fresh parsley and serve.

This recipe yields 4 to 6 servings.