SAUTEED WILD MUSHROOMS WITH GARLIC AND PARSLEY (WILDE PILZE)
These mushrooms are delicious atop slices of crusty French baguette smeared with brie cheese, as a main dish tossed with warm buttered pasta, as a topping for baked potatoes, -or- as an earthy accompaniment to grilled meats, fish or poultry. They are also wonderful folded into an omelet. Adapted from Ina Garten. Variation: A delicious variation that my German grandmother made (with her own wild foraged mushrooms!) was to simply saute the 'shrooms in butter until tender, add a little cream and heat through, then season to taste with salt and pepper and snipped fresh parsley. Great! I hope you enjoy.
Provided by BecR2400
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. 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 parsley, sprinkle with salt, and serve warm.
Nutrition Facts : Calories 431.6, Fat 39.5, SaturatedFat 11.2, Cholesterol 30.5, Sodium 899.5, Carbohydrate 16.6, Fiber 2.9, Sugar 4.7, Protein 8.9
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Jeneston Jen
[email protected]I'm not a vegetarian, but I'm always looking for new ways to cook vegetables. This recipe looks like a great option.
Balafere Doris
[email protected]I'm allergic to mushrooms, so I can't try this recipe. But it sounds delicious!
Noor Zafar
[email protected]This recipe is way too complicated. I don't have time for all those steps.
Ria. Sheri
[email protected]I followed the recipe exactly, but my mushrooms came out soggy. I'm not sure what went wrong.
Sara Amir
[email protected]I found this recipe to be a bit bland. I think it could have used more seasoning.
Stela Childescu
[email protected]I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Anum Imran
[email protected]I'm not sure what I did wrong, but my mushrooms turned out a little too salty.
pro pup
[email protected]I served these mushrooms with a side of roasted vegetables and it was a delicious and healthy meal.
PHELADI PhALA
[email protected]I added a little bit of white wine to the dish and it really enhanced the flavor.
Kabugo Nasser
[email protected]This dish is a great way to use up leftover mushrooms.
Buhle Gumbi
[email protected]I used dried mushrooms instead of fresh, and they worked just as well.
Salahu Ddin
[email protected]I'm not a big fan of parsley, but I didn't find it overpowering in this dish.
Dinushika Dananjali
[email protected]I'm a vegetarian and I'm always looking for new ways to cook mushrooms. This recipe is a great addition to my repertoire.
Braylin Montez
[email protected]These mushrooms are so versatile. I've used them in pasta, risotto, and even omelets.
Josee Dejardins
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight meal.
ARMY BTS FOR EVER
[email protected]I made this dish for a dinner party and everyone raved about it. It's definitely a keeper!
Jack Lambert
[email protected]I'm not usually a fan of mushrooms, but this recipe changed my mind. They were so delicious!
Rishaylin Naiker
[email protected]This is my new favorite way to cook mushrooms.
Jamie Uden xx
[email protected]I love the simplicity of this dish. It's just a few ingredients, but the flavors come together so well.
Junaid Mehboob
[email protected]These mushrooms were so flavorful and earthy, and the garlic and parsley really complemented them well. I served them over pasta, and it was a hit with the whole family!