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Sautéed Wild Mushrooms
* Exported from MasterCook *
Sautéed Wild Mushrooms
Recipe By : Cook's Magazine November 1987
Serving Size : 12 Preparation Time :0:30
Categories : American Fall
French Winter
Side Dish
Amount Measure Ingredient -- Preparation Method
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3 pounds wild mushrooms
(chanterelles, cepes, or pleurottes -- for example)
3 shallots
6 tablespoons chopped fresh parsley
1 1/2 tablespoons butter
3 tablespoons olive oil
6 tablespoons cognac
6 tablespoons dry sherry -- like amontillado
Salt
Fresh ground black pepper
PREPARATION:
Slice the mushrooms. Mince the shallots. Chop the parsley.
In a frying pan large enough to hold the mushrooms, heat butter and olive
oil over medium heat. Add the shallots and sauté, stirring for 1 minute.
Remove shallots from pan and reserve. Raise heat to medium-high and heat
pan until butter and oil are almost smoking. Add the mushrooms and sauté,
tossing occasionally, until done, about 5 minutes. Return shallots to the
pan, add cognac and sherry, and reduce by about 1/2, about 2 minutes.
Recipe can be made to this point a few hours ahead.
SERVING:
Just before serving, reheat mushrooms if necessary, toss in parsley, and
season to taste with salt and pepper.
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NOTES : Classical, rich treatment of wild mushrooms: sautéed with shallots,
finished with cognac and sherry.
The Pacific Northwest can easily be tagged the wild-mushroom capital of the
U.S. Here's a side dish of Le Gourmand's woodsy favorites.
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