| Cuisine: American | Type: Side Dish | Serves: 4 |
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Source:
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Ina Garten from Food Network |
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Attributes:
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Quick and Easy |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello 1/2 cup good olive oil 1 cup chopped shallots (4 large) 4 tbs. (1/2 stick) unsalted butter 2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 2 tbs. chopped garlic (6 cloves) 1 cup chopped flat leaf parsley |
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Instructions:
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1. 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. 2. 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. |
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Related recipes:
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2008-11-15