SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC

Sauteed Wild Mushrooms With Shallots and Garlic image

Provided by Pierre Franey

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound fresh wild mushrooms, like chanterelles, morels, porcini or any cultivated mushrooms of your choice
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons fine bread crumbs
1 tablespoon finely chopped shallots
1 teaspoon finely chopped garlic
2 tablespoons finely chopped parsley

Steps:

Trim the mushrooms, wash them in cold water and drain well.
If the mushrooms are large, slice them or cut them in halves or quarters.
Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams