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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 2 |
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Mushrooms sauteed. No matter what the variety, wild mushrooms should be firm and springy to touch. The sooner they are prepared, the better the taste. Quite easy. Adapted from Idone's Salad Days 1989 Ingredients:
ingredients |
1 lb. fresh wild mushrooms ( pleurottes, shiitake at an asian or japanese store, porcini ) |
1/4 cup olive oil |
1 tsp. fresh thyme leaves |
salt and freshly milled black pepper |
juice of 1/2 large lemon |
coarsely chopped italian parsley, for garnish |
Directions:
1. Method:
2. 1)Carefully wipe away any grit from the mushrooms with a damp paper towel or a mushroom brush. If large cut the mushrooms into halves or quarters.
3. 2)In a large skillet, warm the oil over moderate heat. Add the mushrooms and thyme and cook for 4 to 5 minutes, or until the mushrooms give up their moisture and it evaporates.
4. 3)Lightly season the mushrooms with salt and pepper.
5. 4)Place the mushrooms in a serving dish and squeeze the lemon juice over them. Sprinkle with the parsley and sage.
6. Calories: 316 per serving
7. Wine: American Pinot Noir
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