Sauteed Porcini Mushrooms Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Fresh porcini mushrooms,
2 tbsp: Dry whit wine or vermouth,
Or chanterelle mushrooms,
Salt and pepper to taste,
1 tbsp: Extra-virgin olive oil,
1 tbsp: Flat-leaf parsley,
2: Shallots, peeled
Finely chopped for garnish,
Finely chopped,
Directions:
Trim and discard the base of the porcini stems. Wash and dry the
mushrooms. Cut the caps into 1/8-inch-thick slices and cut the stems
into 1/4-inch slices. Heat the oil in a heavy skillet over
moderately high heat. Add the shallots and saute, stirring
constantly, until translucent, about 2 min. Add the mushrooms and
cook for 2 min more, until they begin to soften. Stir in the wine,
season with salt and pepper, and cook for 1 min.
Remove the mushrooms from the pan; garnish with chopped parsley and
serve.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 135
Submitted By DIANE LAZARUS On 11-25-95
Source from luhu.jp
mushrooms. Cut the caps into 1/8-inch-thick slices and cut the stems
into 1/4-inch slices. Heat the oil in a heavy skillet over
moderately high heat. Add the shallots and saute, stirring
constantly, until translucent, about 2 min. Add the mushrooms and
cook for 2 min more, until they begin to soften. Stir in the wine,
season with salt and pepper, and cook for 1 min.
Remove the mushrooms from the pan; garnish with chopped parsley and
serve.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 135
Submitted By DIANE LAZARUS On 11-25-95
Source from luhu.jp
Tags
Vegetables