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Sauteed Fresh Mushrooms (Foraged Wild Mushrooms when possible)
From Dorothy McNett's recipes at www.dorothymcnett.com. Use any good qualtiy mushroom (ceps or cepe, Boletus edulis). Look for the dark, earthy varieties. Monet grew and loved his foraged wild mushrooms in Giverny. (Normandy)
3 - 4 tablespoons extra-virgin olive oil
Gently wash the mushrooms, using a mushroom brush or your hands. Do not let them soak in water. Remove the stems. Make a persillade by chopping the stems, the parsley and the garlic finely. Mix together and set aside. Warm the olive oil in a large saute pan over high heat but do not let it get smoky hot. Reduce heat to medium, add mushroom caps. Sauté, gently tossing them for 3-4 minutes. Season with salt and pepper, and then add the persillade (the mixture of parsley and garlic). Sauté for 1-2 min. Serve with plenty of bread, either as a course on its own, or with meat, fish or poultry.
Recipe created 1994-09-16.