Yield: 1 servings
|1 pounds||Fresh porcini mushrooms|
|\N \N||Or chanterelle mushrooms|
|1 tablespoon||Extra-virgin olive oil|
|2 \N||Shallots, peeled|
|\N \N||Finely chopped|
|2 tablespoons||Dry whit wine or vermouth|
|\N \N||Salt and pepper to taste|
|1 tablespoon||Flat-leaf parsley|
|\N \N||Finely chopped for garnish|
Trim and discard the base of the porcini stems. Wash and dry the mushrooms. Cut the caps into ⅛-inch-thick slices and cut the stems into ¼-inch slices. Heat the oil in a heavy skillet over moderately high heat. Add the shallots and saute, stirring constantly, until translucent, about 2 min. Add the mushrooms and cook for 2 min more, until they begin to soften. Stir in the wine, season with salt and pepper, and cook for 1 min.
Remove the mushrooms from the pan; garnish with chopped parsley and serve.
Grains, Rice, and Beans
by Kevin Graham
Submitted By DIANE LAZARUS On 11-25-95