Wild Mushroom Sauté

[Guest guest]

I made this today. It's very good. I reduced the oil to 3T and it was

still very rich tasting.

 

 

* Exported from MasterCook *

 

Wild Mushroom Sauté (Sauté De Champignons Sauvages)

 

Recipe By :Bon Appétit, May 1999

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes/Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup fresh Italian parsley leaves -- packed

3 garlic cloves

5 tablespoons extra virgin olive oil

1/2 teaspoon coarse sea salt

2 pounds assorted fresh wild mushrooms such as

chanterelles, morels, boletes, crimini,

portobellos, oyster and stemmed shiitakes --

quartered if large, halved if medium

1 tablespoon fresh lemon juice

salt -- to taste

freshly ground black pepper -- to taste

additional fresh italian parsley -- for garnish

 

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 sauté 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.

 

S(Formatted for MC6):

" 03-17-2001 by Joe Comiskey - jcomiskey "

 

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Per Serving (excluding unknown items): 211 Calories; 18g Fat (70.7% calories

from fat); 5g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

248mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

 

NOTES : Recipe from the article " Provençal Flavors: Fruits And Vegetables "

Nutr. Assoc. : 0 0 0 2723 4204 0 0 0 0