SAUTEED WILD MUSHROOMS WITH GARLIC AND PARSLEY (WILDE PILZE)
These mushrooms are delicious atop slices of crusty French baguette smeared with brie cheese, as a main dish tossed with warm buttered pasta, as a topping for baked potatoes, -or- as an earthy accompaniment to grilled meats, fish or poultry. They are also wonderful folded into an omelet. Adapted from Ina Garten. Variation: A delicious variation that my German grandmother made (with her own wild foraged mushrooms!) was to simply saute the 'shrooms in butter until tender, add a little cream and heat through, then season to taste with salt and pepper and snipped fresh parsley. Great! I hope you enjoy.
Provided by BecR2400
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11-inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent.
- Add the butter, mushrooms, salt and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often.
- Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
Nutrition Facts : Calories 431.6, Fat 39.5, SaturatedFat 11.2, Cholesterol 30.5, Sodium 899.5, Carbohydrate 16.6, Fiber 2.9, Sugar 4.7, Protein 8.9
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