Sauteed Porcini Mushrooms with Shallots

1. 1

   Detach the caps from the stems of the mushrooms.

2. 2

   Wipe the caps clean with a damp dish towel to get rid of any dirt.

3. 3

   Clean the stems, and cut into two or three pieces each, lengthwise.

4. 4

   If the caps are small, leave them whole; if not, cut them into large chunks.

5. 5

   Coat a large frying pan with a thin film of oil.

6. 6

   Put over medium heat, and saute the large pieces of mushroom for a few minutes before adding any smaller pieces.

7. 7

   Toss periodically, cooking until they turn golden brown and their liquid has been released.

8. 8

   Drain on paper towels.

9. 9

   Return the drained mushrooms to the skillet, and add the parsley and garlic or shallot.

10. 10

    Saute over medium heat for a minute or two, and serve sprinkled with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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