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
Total Time: 20 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.
