Recipe by PanNan
The recipe is based on a recipe from the Williams-Sonoma Savoring Spain & Portugal cookbook. It is from the Basque region where mushrooms grow wild in the forest. This recipe is best with porcini, chanterelles and/or morels, but you may use any mushroom you like.
Top Review by hollyberry117
Not thinking, I made these as a side dish for a main dish of chicken when they really should have been served with a good steak. But even so, I was thrilled with the outcome and even ate the extras for lunch the next day! I did add a couple splashes of soy sauce and some minced onion, and I substituted green onion for the parsley. Excellent!
- 5 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 lb assorted fresh mushrooms, cleaned and halved (or sliced 1/4-inch thick, if large)
- 1⁄4 cup dry white wine (or dry sherry)
- 1⁄4 cup fresh parsley (preferably the flat leaf Italian style)
- salt and pepper
Directions See How It's Made
- Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn.
- Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used.
- Add the wine (or sherry) and continue to cook until the liquid is absorbed.
- Add the parsley, salt and pepper, and stir to combine.
- Serve while hot.