Be the first to Wild mushrooms are sauteed in butter and shallots, then tossed with fresh parsley and tarragon or chives. This simple method really brings out the flavor of the mushrooms for a satisfying side dish in no time flat.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1/2 pound wild mushrooms, such as chanterelles, porcinis, cepes, or shiitakes
- 1 Tablespoon vegetable oil
- 2 Tablespoons (1/4 stick) butter
- Salt and freshly ground pepper
- 1 shallot, finely chopped
- 1 to 2 Tablespoons chopped fresh parsley
- 1 Tablespoon chopped fresh tarragon or chives
Preparation:
Clean mushrooms very gently with a damp paper towel. If using shiitake mushrooms, cut off stems, which are tough. If mushrooms are large, cut into bite-size pieces, following the mushroom's shape.
Heat oil and butter in a heavy skillet over medium-high heat. Add mushrooms, salt, and pepper. Saute about 3 minutes. When liquid is released, raise heat to high and saute, tossing often, for 2 minutes. When liquid has nearly evaporated, add shallots and saute 1 to 2 more minutes or until mushrooms are lightly browned and tender. Add parsley and tarragon or chives. Taste and adjust seasoning.
Serve hot.
Yield: 4 appetizer servings
Recipe Source: Faye Levy's International Vegetable Cookbook by Faye Levy (Warner Books)
Reprinted with permission.
Heat oil and butter in a heavy skillet over medium-high heat. Add mushrooms, salt, and pepper. Saute about 3 minutes. When liquid is released, raise heat to high and saute, tossing often, for 2 minutes. When liquid has nearly evaporated, add shallots and saute 1 to 2 more minutes or until mushrooms are lightly browned and tender. Add parsley and tarragon or chives. Taste and adjust seasoning.
Serve hot.
Yield: 4 appetizer servings
Recipe Source: Faye Levy's International Vegetable Cookbook by Faye Levy (Warner Books)
Reprinted with permission.
