Sauteed porcini mushrooms

1 servings

Ingredients

QuantityIngredient
1poundsFresh porcini mushrooms
Or chanterelle mushrooms
1tablespoonExtra-virgin olive oil
2Shallots, peeled
Finely chopped
2tablespoonsDry whit wine or vermouth
Salt and pepper to taste
1tablespoonFlat-leaf parsley
Finely chopped for garnish

Directions

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