Saute Of Wild Mushrooms With Parsley
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Mixed fresh wild mushrooms |
| such as procini | ||
| crimini | ||
| chanterells morels | ||
| and oyster | ||
| 1/4 | c | 1/2 stick unsalted |
| butter | ||
| 4 | Large garlic cloves | |
| minced | ||
| 2 | T | Chopped fresh parsley |
INSTRUCTIONS
Thickly slice procini, if using. Cut any large mushrooms into quarters; smaller ones may be lft whole. Melt butter in heavy large skillet over medium-high heat. Add mushrooms, minced garlic and 1 tablespoon chopped parsley. Season to taste with salt and pepper. Saute until liquid given off by mushrooms evaporates, about 10 minutes. Divide sauteed mushrooms among plates. Sprinkle with remaining 1 tablespoon chopped parsley and serve. Bon Appetit/May 94 Typed for you by Didi Pahl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 366
Calories From Fat: 343
Total Fat: 38.9g
Cholesterol: 106.2mg
Sodium: 267.7mg
Potassium: 98.1mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 4g