0 recipes from contoocook and beyond


Sauteed Wild Mushrooms2004, Barefoot in Paris, All Rights ReservedPrep Time:25 minInactive Prep Time: — Cook Time:15 minLevel:EasyServes:4 servingsIngredients2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello1/2 cup good olive oil1 cup chopped shallots (4 large)4 tablespoons (1/2 stick) unsalted butter2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper2 tablespoons chopped garlic (6 cloves)1 cup chopped flat leaf parsleyDirectionsBrush 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.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.Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_281570_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter