Sauteed Wild Mushrooms

This is another dish Nan and I made for my 29th birthday dinner. These are wonderful and go great steak. For Dan’s 27th birthday dinner he wanted a beef tenderloin. I butterflied the tenderloin and stuffed it with these mushrooms. It was amazing and he was impressed.

ingredients

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 C good olive oil
1 C chopped shallots (4 large)
4 T (1/2 stick) unsalted butter
2 t kosher salt
1/2 t freshly ground black pepper
2 T chopped garlic (6 cloves)
1 C chopped flat leaf parsley

directions

1
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.
2
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.

Source: Sarah Cody