Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Fresh wild mushrooms such as
- shiitakes and chanterelles --
- stems removed
2 tb Extra virgin olive oil
4 lg Shallots -- coarsely chopped
2 cl Garlic -- coarsely chopped
1 1/4 ts Dried thyme
1/3 c Flat-leaf parsley -- chopped
2 tb Unsalted butter
1 1/2 ts Freshly ground black pepper
1 tb Lemon zest -- or to taste,
- finely grated
Salt -- to taste
Wipe the mushroom caps with a damp paper towel, then cut into 1/2"
pieces. Set aside.
Heat the olive oil in a large nonstick skillet over medium-low heat.
Add the shallots, garlic, and thyme; cook, stirring, until the
shallots soften slightly, about 3 minutes. Increase the heat to
medium-high and stir in the mushrooms. Cover and cook until the
mushrooms soften, 5 to 6 minutes.
Add the parsley, butter, pepper, and lemon zest. Cook, stirring,
until the mushrooms give off some of their liquid, 4 to 5 minutes.
Season with salt and additional pepper to taste.
