Clay's Kitchen : Fungus and Algae Recipes (Mushrooms and Seaweed Recipes)

Fungus and Algae Recipes (Mushrooms and Seaweed Recipes)

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Herbed Wild Mushrooms

Recipe from: RubrDucky7

2 pounds fresh wild mushrooms, such as shiitakes and chanterelles, stems removed
2 tablespoons extra virgin olive oil
4 large shallots, coarsely chopped
2 large cloves garlic, coarsely chopped
1 ¼ teaspoons dried thyme
⅓ cup chopped flat-leaf parsley
2 tablespoons unsalted butter
1 ½ teaspoons freshly ground black pepper
1 tablespoon finely grated lemon zest, or to taste
salt, to taste

Wipe the mushroom caps with a damp paper towel, then cut into ½ inch pieces. Set aside.

Heat the olive oil in a large nonstick skillet over medium-low heat. Add the shallots, garlic, and thyme; cook, stirring, until the shallots soften slightly, about 3 minutes. Increase the heat to medium-high and stir in the mushrooms. Cover and cook until the mushrooms soften, 5 to 6 minutes. Add the parsley, butter, pepper, and lemon zest. Cook, stirring, until the mushrooms give off some of their liquid, 4 to 5 minutes. Season with salt and additional pepper to taste.


Search for Recipes, Search using Google, or Return to Cookbook Index