Prep 10 mins
Cook 22 mins
Like most people, I love mushrooms. I have even been taught by a Polish friend how to identify a few wild ones. When I find some, I make this wonderful saute.
- 680.38 g mixed wild mushrooms
- 44.37 ml butter
- 29.58 ml olive oil
- 3 medium shallots, minced
- 3 clove garlic, minced
- 4.92 ml salt
- 2.46 ml fresh ground pepper
- 118.29 ml coarsely chopped fresh herb, such as parsley,oregano and chives
- crusty French bread (for serving)
- Rinse the mushrooms thoroughly in cold water.
- Lift the mushrooms from the water and drain well.
- Cut the larger mushrooms into 1 inch pieces.
- Melt the butter in the oil in a large saucepan.
- Add the mushrooms and saute over high heat until the liquid released has evaporated and the mushrooms are browned all over, about 20 minutes.
- Add the shallots, garlic, salt and pepper and saute for 1 minute.
- Sprinkle the herbs on the mushrooms and serve with bread.
Yum...simple and quick. I like the browning on the mushrooms and the simple garlic and shallots lets the flavor of the mushrooms come out! Thanks for posting evelyn!! made for culinary quest 2014, FP.
This was a most excellent way to use my shitake mushrooms that were starting to dry out. I used rosemary, oregano, and thyme. I added a few chopped tomatoes leftover from another dish and mixed in some brown rice and I had a great lunch! Thanks Evelyn!
Well I`m Polish and I was brought up with my Mom making wild mushrooms though this is different from what I know this is heavenly! Very Earthy!Loved the herbs in it! Great for a side to a nice steak or top mashed potatoes with it. Thanks Evelyn!