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Sauteed Fresh Mushrooms in Extra Virgin Olive Oil
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.
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.