- Level: Easy
- Yield: 4 servings
- Total Time: 40 min
- Prep Time: 25 min
- Cook Time: 15 min
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
- Calories: 432
- Total Fat: 39 g
- Saturated Fat: 11 g
- Carbohydrates: 19 g
- Dietary Fiber: 3 g
- Sugar: 7 g
- Protein: 8 g
- Cholesterol: 31 mg
- Sodium: 762 mg
Ingredients
- 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
- 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
Instructions
- Wipe the mushroom caps with a clean sponge. Remove and discard the stems. Slice the smaller mushrooms thickly and cut the larger ones into large dice.
- Warm the olive oil in a large (11-inch) Dutch oven or saucepan. Add the chopped shallots and cook over low heat for about 5 minutes, until they become translucent. Stir in the butter, mushrooms, salt, and pepper, then cook over medium heat for 8 minutes, stirring frequently, until the mushrooms are tender and start to release their juices. Add the garlic and cook for an additional 2 minutes. Finally, toss in the parsley, sprinkle with a bit more salt, and serve while warm.
Reprinted from Barefoot in Paris, Copyright 2004 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
