Sauteed Wild Mushrooms With Shallots and Garlic
Published January 28, 1992
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound fresh wild mushrooms, like chanterelles, morels, porcini or any cultivated mushrooms of your choice
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons fine bread crumbs
1 tablespoon finely chopped shallots
1 teaspoon finely chopped garlic
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
7 grams carbs; 8 milligrams cholesterol; 128 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 2 grams fiber; 308 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the mushrooms, wash them in cold water and drain well.
- Step 2
If the mushrooms are large, slice them or cut them in halves or quarters.
- Step 3
Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
- Step 4
Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.
Private Notes
Comments
i increased the butter to 2 Tbls, and added a generous splash of white burgundy that i was serving along with dinner. I added fresh, finely chopped: 1 tsp Thyme, 1/8 tsp oregano, 1tsp chervil, 1/2 tsp tarragon along with the parsley. a splash of Port, sherry, cognac, vermouth would all be excellent as well.
Added a splash of white wine , letting it reduce maybe for 30 seconds before adding the shallots etc, then served over garlic-infused grits. Delicious!
Delicious, especially with steak. I used 1/2 lb of mushrooms b/c I was cooking just for 2, but based on comments from other reviewers about dryness, I used the recommended amount of olive oil and butter. It was perfect. I had no shallots and was in a hurry, so I used Kerrigold garlic herb butter and added fresh parsely. It was still really good!! Also — it seems important to use fine bread crumbs so they get crispy, since you only cook them for a few seconds.
Added a splash of white wine , letting it reduce maybe for 30 seconds before adding the shallots etc, then served over garlic-infused grits. Delicious!
Delicious, especially with steak. I used 1/2 lb of mushrooms b/c I was cooking just for 2, but based on comments from other reviewers about dryness, I used the recommended amount of olive oil and butter. It was perfect. I had no shallots and was in a hurry, so I used Kerrigold garlic herb butter and added fresh parsely. It was still really good!! Also — it seems important to use fine bread crumbs so they get crispy, since you only cook them for a few seconds.
I agree with the Texas cook that it’s a bit dry. I upped the butter by half. I also used fresh dill as that is what I had on hand and sprinkled a little, little bit of mild blue cheese over the shrooms on the plate. Nice flavor. I’ll tinker with this and try it again as I feel it’s a nice side to steak.