Wild Mushroom Sauté

Wild Mushroom Sauté
Photo by Georges Vernon and Margaret Skinner


  • ½ teaspoon coarse sea salt
  • 3 garlic cloves
  • fresh Italian parsley
  • 5 tablespoons extra-virgin olive oil
  • ½ cup fresh Italian parsley leaves
  • 1 tablespoon fresh lemon juice
  • 2 pounds fresh wild mushrooms (such as chanterelles, morels, boletes, portobellos, crimini, oyster and stemmed shiitakes), large mushrooms quartered, medium mushrooms halved

Finely chop 1/2 cup parsley with 1 garlic clove; set parsley mixture aside. Finely chop remaining 2 garlic cloves. Whisk chopped garlic, 4 tablespoons oil and 1/2 teaspoon salt in large bowl to blend. Add mushrooms and toss to coat. Heat remaining 1 tablespoon olive oil in heavy large skillet ove...

View full recipe at Epicurious


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