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