Monday, January 19, 2009

Sauteed Wild Mushrooms

So the second side to our fabulous steak dinner...these sauteed mushrooms. They are the perfect compliment to a good filet! I cut the recipe in half because I knew we wouldn't eat anything more than that, and we still had some leftover. These had so much flavor and were so tender, they'll definitely be made again!


* 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello (I used only about 1 lb of portabello and shitake)
* 1/2 cup good olive oil
* 1 cup chopped shallots (4 large)
* 4 tablespoons (1/2 stick) unsalted butter
* 2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons chopped garlic (6 cloves)
* 1 cup chopped flat leaf parsley


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.

Oh and just in case you were wondering what the perfect filet looked like...ahem...this is it! To DIE!

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