WILD MUSHROOM SAUTé

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Wild Mushroom Sauté image

Categories     Mushroom     Side     Sauté     Low Carb     Vegetarian     Low/No Sugar     Spring     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1/2 cup (packed) fresh Italian parsley leaves
3 garlic cloves
5 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt
2 pounds assorted fresh wild mushrooms (such as chanterelles, morels, boletes, portobellos, crimini, oyster and stemmed shiitakes), large mushrooms quartered, medium mushrooms halved
1 tablespoon fresh lemon juice
Additional fresh Italian parsley

Steps:

  • Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture aside. Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4 tablespoons oil and 1/2 teaspoon salt in large bowl to blend. Add mushrooms and toss to coat.
  • Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Add mushroom mixture and saut é until mushrooms are brown and just tender, about 10 minutes. Remove skillet from heat. Mix in parsley mixture and lemon juice. Season to taste with salt and pepper. Transfer mixture to bowl. Garnish with additional fresh parsley and serve.

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