Sauteed Wild Mushrooms

By KeyIngredient

Ingredients

• 2 pounds mixed wild mushrooms such as cremini, shiitake
• porcini and portobello
• 1/2 c. good olive oil
• 1 c. chopped shallots (4 large)
• 4 Tbsp. unsalted butter
• 2 tsp. kosher salt
• 1/2 tsp. pepper
• 2 Tbsp. chopped garlic (6 cloves)
• 1 c. chopped flat leaf parsley

Preparation

Step 1

Brush the caps of each mushroom with a clean sponge. Remove and discard stems. Slice the small mushrooms thickly and cut the large ones in a large dice.

Heat the olive oil in a large dutch oven or saucepan. Add the shallots and cook over low heat for 5 min. or until the shallots are translucent. Add the butter, mushrooms, salt and pepper and cook over medium heat for 8 min. until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more min. Toss in the parsley, sprinkle with salt and serve warm.