Serve these wild mushrooms sauteed with garlic, shallots, and fresh herbs as an appetizer, or over pasta or grilled steak.
- 3 garlic cloves, minced
- 3 shallots, peeled and cut into thin wedges
- 2 tablespoons olive oil or 2 tablespoons canola oil
- 1 1⁄4 lbs mushrooms (such as maitake, oyster, white button, or shiitake broken into clusters or sliced, about 8 cups)
- 1⁄4 cup snipped fresh mixed herbs (such as tarragon, rosemary, basil, oregano, and or parsley)
- 1⁄4 teaspoon coarse salt or 1⁄4 teaspoon salt
- 1⁄4 teaspoon cracked black pepper
- In a large skillet cook garlic and shallots in hot oil over medium-high heat for 2 minutes.
- Add maitake mushrooms.
- Cook, stirring occasionally, for 10 to 12 minutes or until tender.
- If using oyster or button mushrooms, add them during the last 6 to 8 minutes.
- Add shiitakes during last 4 minutes.
- Stir in herbs, salt, and pepper.
- Serve while hot.
- Makes 6-8 side servings.
Yum! We love mushrooms for the most part but we don't like oyster mushrooms (No fault of the recipe). But otherwise this mushroom recipe was to die for. Next time I will omit the oyster variety. Made for Veg 'N Swap tag 2010
This is the first time I've sauteed mushrooms and onions without adding either soy, worcestershire sauce, or butter. These turned out really delicious. I only had button and portobellos...but they were great. I made these to go with a meatloaf, and they were a great side for this. Thanks for posting! Made for Zaar Chef Alphabet Soup Tag game.
A wonderful recipe: loved the name - so joyous! - loved the photographs but loved the finished dish SO much more. I used a mixture of field mushrooms, swiss brown and oyster mushrooms, and basil, thyme and oregano, and a couple of teaspoons of lemon juice. And I'm looking forward to making this again with a mix of other mushrooms. We enjoyed our dancing mushrooms with a simple rice dish which ensured that those delicious juices were soaked up and enjoyed to the last drop! Thank you for sharing this scrumptious recipe, Annacia!