Sauteed Fresh Mushrooms (Foraged Wild Mushrooms when possible) Recipe

From Dorothy McNett's Recipe Book.

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Sauteed Fresh Mushrooms (Foraged Wild Mushrooms when possible)

From Dorothy McNett's recipes at 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
1 pound fresh mushrooms
pinch of sea salt
1/8 - 1/4 teaspoon freshly ground pepper
2 tablespoons finely chopped flat leaf parsley
2-4 cloves garlic

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.

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