Nearly any variety or combination of wild mushrooms—like shiitakes, oyster mushrooms or chanterelles—will be terrific here; cultivated crimini and portobellos are great too.
Total Time
25min
4.7
14 Ratings
Author: Chef John
Servings:
2
Ingredients
•
2/3
cup
Shiitake Mushrooms
•
1/2
cup
Cremini Mushrooms
•
1/2
cup
Oyster Mushrooms
•
3/4
cup
Porcini Mushrooms
•
1
Tbsp
Olive Oil
•
1
Shallot
•
1
clove
Garlic
•
1
Tbsp
Butter
•
2
Tbsp
Chopped
Fresh Parsley
Cooking Instructions
1.
Chop the Fresh Parsley (2 Tbsp) and set aside.
2.
Slice the Shiitake Mushrooms (2/3 cup), Porcini Mushrooms (3/4 cup), Cremini Mushrooms (1/2 cup), and Oyster Mushrooms (1/2 cup), and set aside.
3.
Mince the Garlic (1 clove) and Shallot (1).
4.
In a sauté pan over medium heat, heat Olive Oil (1 Tbsp), and sauté mushrooms until lightly browned, softened, and liquid has been reduced.
5.
Add Butter (1 Tbsp), garlic, and shallot, and continue to cook for 2 minutes, stirring.
6.
Season with salt and pepper to taste and stir in parsley. Serve immediately as an accompaniment to Filets and Risotto!
Nutrition Per Serving
CALORIES
352
FAT
35.5 g
PROTEIN
2.9 g
CARBS
7.1 g
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