Wicklewoods Welsh Mushrooms Recipes

SAUTEED WILD MUSHROOMS WITH GARLIC AND PARSLEY (WILDE PILZE)

Sauteed Wild Mushrooms With Garlic and Parsley (Wilde Pilze) image

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.

Provided by BecR2400

Categories Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 431.6, Fat 39.5, SaturatedFat 11.2, Cholesterol 30.5, Sodium 899.5, Carbohydrate 16.6, Fiber 2.9, Sugar 4.7, Protein 8.9

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