Guest guest Posted March 23, 2008 Report Share Posted March 23, 2008 MMMMM----- Recipe via Meal-Master v8.06 by AccuChef www.AccuChef.com Title: Wild Mushroom Saute Categories: Side Dish Yield: 6 Servings 1/2 c (packed) fresh Italian -parsley leaves 3 garlic cloves 5 T extra-virgin olive oil 1/2 t coarse sea salt 2 lb assorted fresh wild -mushrooms (such as -chanterelles,morels, -boletes, -portobellos,crimini, -oyster and -stemmed shiitakes),large -mushrooms -quartered,medium mushrooms -halved 1 T fresh lemon juice Additional fresh Italian -parsley [Note: Bon Appétit | May 1999 ] Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture aside. Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4 tablespoons oil and 1/2 teaspoon salt in large bowl to blend. Add mushrooms and toss to coat. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Add mushroom mixture and saut? until mushrooms are brown and just tender, about 10 minutes. Remove skillet from heat. Mix in parsley mixture and lemon juice. Season to taste with salt and pepper. Transfer mixture to bowl. Garnish with additional fresh parsley and serve. ----- Quote Link to comment Share on other sites More sharing options...
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