Sauteed Wild Mushrooms With Shallots and Garlic

Ingredients

• 1 pound fresh wild mushrooms, like chanterelles, morels, porcini or any cultivated mushrooms of your choice
• 2 tablespoons olive oil
• Salt and freshly ground pepper to taste
• 1 tablespoon butter
• 2 tablespoons fine bread crumbs
• 1 tablespoon finely chopped shallots
• 1 teaspoon finely chopped garlic
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    145 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 2 grams protein; 7 milligrams cholesterol; 37 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim the mushrooms, wash them in cold water and drain well.
2. If the mushrooms are large, slice them or cut them in halves or quarters.
3. Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
4. Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.

15 minutes