Thursday, March 4, 2010

Sauteed Wild Mushrooms

 I made these mushrooms to go with the steakhouse steaks we had on Valentine's.  These mushrooms are so good, and they pair perfectly with steaks.  This recipe is another by Ina Garten, I'm such a huge fan of hers and I've been making quite a few of her recipes lately and I haven't been disappointed yet.  The mushrooms were absolutely incredible; they were earthy, creamy and just flat out delicious.  These were not difficult to put otgether and they would be a great side to many meals; they are wasy enough to make with the simplest meals but elegant enough to accompany fancier meals as well.   

Sauteed Wild Mushrooms


2 Pounds mixed wild mushrooms

1/2 Cup good olive oil

1 Cup chopped shallots (about 4 shallots)

4 Tbsp unsalted butter

2 Tsp Kosher salt

1/2 Tsp freshly ground black pepper

2 Tbsp chopped garlic (about 6 cloves)

1 Cup chopped flat leaf parsely


Clean the caps of the mushrooms by wiping with a damp paper towel.  Remove and discard the stems.  Slice the mushrooms into thick slices. 

Heat the olive oil in a large dutch oven or sauce pan.  Add the shallots and cook over low heat for about 5 minutes, or until the shallots are translucent.  Add the butter, mushrooms, salt and pepper and cook over a medium heat for about 8 minutes, just until they become tender and the juices are released from them, stirring the mixture often.  Stir in the garlic and cook for an additional 2 minutes.  Toss in the parsely and salt and serve warm. 

Recipe Source: Food Network, Barefoot Contessa

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