Wild Mushroom Sauté
This high flavor dish will be a beautiful complement to any main dish. Take advantage of Sonoma County Mycopia Mushrooms to make this a truly local dish.
- Serves: 6 servings
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- 2 pounds wild mushrooms (hedgehogs, chantrelles, black trumpets, etc.)
- 2 tablespoons olive oil
- 1-2 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 2-3 tablespoons chopped Italian parsley
Trim any brown spots off the mushrooms, slice off the bottoms, cut them in half and roughly slice. If any are very dirty you can swish them gently in warm water.
Heat the olive oil in a large sauté pan over medium heat. Add garlic and cook for 30 seconds, then rais the heat and throw in the thickest mushroom variety, season with salt and pepper, and sauté for 4 minutes. Then add the more delicate mushrooms and cook for another minute or two. Pour off any juice that collects in the pan. Top with the chopped parsley and serve immediately.
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