© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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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.