Sauteed porcini mushrooms

Yield: 1 servings

Measure Ingredient
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

ISBN 1-885183-08-9

pg 135

Submitted By DIANE LAZARUS On 11-25-95

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