Saut of mixed mushrooms
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Assorted wild mushrooms |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Extra-virgin olive oil |
| 3 | mediums | Shallots, minced |
| 3 | larges | Garlic clove(s), minced |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | cup | Assorted fresh herbs coarsely chopped (such as flat-leaf parsley, oregano and chives) |
| Crusty French bread | ||
Directions
1. Rinse the mushrooms thoroughly in cool water Lift the mushrooms from the water and drain well. Cut the larger mushrooms into 1-inch pieces.
2. Melt the butter in the oil in a large saucepan. Add the mushrooms and saut‚ over high heat until the exuded liquid has evaporated and the mushrooms are browned all over, about 20 minutes. Add the shallots, garlic, salt and pepper and saut‚ for 1 minute. Sprinkle the herbs on the mushrooms and serve with bread.
Food and Wine October 1995
Submitted By DIANE LAZARUS On 09-29-95