Saute of wild mushrooms with parsley
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Mixed fresh wild mushrooms, (such as procini, crimini, chanterells, morels, and oyster) |
| ¼ | cup | (1/2 stick) unsalted butter |
| 4 | Large garlic cloves, minced | |
| 2 | tablespoons | Chopped fresh parsley |
Directions
Thickly slice procini, if using. Cut any large mushrooms into quarters; smaller ones may be lft whole. Melt butter in heavy large skillet over medium-high heat. Add mushrooms, minced garlic and 1 tablespoon chopped parsley. Season to taste with salt and pepper.
Saute until liquid given off by mushrooms evaporates, about 10 minutes. Divide sauteed mushrooms among plates. Sprinkle with remaining 1 tablespoon chopped parsley and serve.
Bon Appetit/May 94 Typed for you by Didi Pahl