Sauteed Wild Mushrooms With Garlic and Parsley (Wilde Pilze)

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  lbs  mixed  wild mushrooms, such as cremini, shiitake, porcini, and portobello
• 1⁄2 cup olive oil
• 1  cup  chopped shallot (4 large)
• 4  tablespoons unsalted butter
• 2  teaspoons kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 2  tablespoons  chopped garlic (6 cloves)
• 1  cup  chopped fresh parsley

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.