Sauteed Wild Mushrooms With Garlic and Parsley (Wilde Pilze)

Total Time
35mins
Prep 15 mins
Cook 20 mins

These mushrooms are delicious atop slices of crusty French baguette smeared with brie cheese, as a main dish tossed with warm buttered pasta, as a topping for baked potatoes, -or- as an earthy accompaniment to grilled meats, fish or poultry. They are also wonderful folded into an omelet. Adapted from Ina Garten. Variation: A delicious variation that my German grandmother made (with her own wild foraged mushrooms!) was to simply saute the 'shrooms in butter until tender, add a little cream and heat through, then season to taste with salt and pepper and snipped fresh parsley. Great! I hope you enjoy.

Ingredients Nutrition

Directions

  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.
  3. 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.
  4. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.