SAUTEED WILD MUSHROOMS
Number Of Ingredients 7
Steps:
- Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent.
- Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often.
- Stir in the garlic and cook for 2 more minutes. Toss in the cilantro/parsley, sprinkle with salt, and serve warm.
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mapula Selepa
[email protected]I found this recipe to be a bit too complicated for my liking. There were just too many ingredients and steps involved. I ended up simplifying the recipe a bit, and it turned out much better.
Adegbenga Adeye
[email protected]Not bad, but not great either. The mushrooms were a bit bland, and the sauce was a little too oily for my taste. I think I'll try a different recipe next time.
Rati Mokwena
[email protected]I've tried a lot of sauteed mushroom recipes, and this one is definitely one of my favorites. The combination of butter, garlic, and herbs is just perfect. I also love that the recipe is so versatile. You can use any type of mushrooms you like, and y
aesteticyoongleboongle
[email protected]Solid recipe for sauteed wild mushrooms. Nothing too fancy, but it gets the job done. The mushrooms were tender and flavorful, and the sauce was tasty. I used a mix of wild mushrooms from the farmers market, and they worked perfectly.
Ali Khani
[email protected]I love the simplicity of this recipe. Just a few ingredients and a little bit of time, and you have a delicious and versatile dish. I've used these sauteed mushrooms in everything from pasta to salads to omelets. Always a hit!
Luan Du plessis
[email protected]These sauteed mushrooms were a great addition to my breakfast scramble. They added a nice earthy flavor and a bit of texture. I also appreciate that the recipe is fairly quick and easy to make. Will definitely be using this recipe again.
Nana Poku
[email protected]Easy to follow recipe with stunning results. The mushrooms were meaty and juicy, and the sauce was incredibly flavorful. I added a bit of white wine to the pan for extra depth of flavor. Served them over pasta and it was a delicious and elegant meal.
rabihang rai
[email protected]I'm not usually a fan of mushrooms, but this recipe changed my mind. The mushrooms were cooked to perfection, and the sauce was rich and flavorful. I especially appreciated the addition of fresh thyme and parsley. Will definitely be making this again
Kehinde Olamilekan
[email protected]Followed the recipe to a T and the mushrooms turned out beautifully. They were tender and flavorful, with a lovely golden brown color. I used a mix of oyster, shiitake, and cremini mushrooms, and they all cooked evenly. Served them as a side dish wit
Chal Jute
[email protected]These sauteed wild mushrooms were simply divine! The earthy flavor of the mushrooms paired perfectly with the aromatic herbs and spices. I served them over a bed of creamy polenta, and it was an absolute delight. Highly recommend this recipe for a sp