Wild Mushrooms with Shallots and Garlic really are the perfect side dish, they are also an amazing topping to a perfectly grilled steak or burger. I just love going to a gourmet food market and getting a wide variety of ‘shrooms.
Each variety has its own special flavor and characteristics, and when sauteed in butter with shallots, garlic and a little red pepper…wow oh wow!! Delicious!! And the other amazing thing about this recipe is that it comes together in less than 30 minutes!! 125% Loon Approved!
- 8 cups fresh wild mushrooms, including any of the following: Shiitake, Maitake, Crimini, Portabella (tops only), Beech, Royal Trumpet, Chanterelles, Porcini. Slice small mushroom and roughly chop the large ones.*
- 1 tablespoon olive oil
- 2 large shallots, chopped
- 4 garlic cloves, minced
- 2 tablespoons unsalted butter, divided
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ½ to 1 teaspoon red pepper flakes, to taste
- 2 tablespoons fresh parsley, chopped
- *If using dried mushrooms, be sure to reconstitute in water before using
- In a large pot, preferably a Dutch oven, heat oil over medium-high heat.
- Add the shallots and cook until translucent, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the butter, mushrooms, salt, pepper, and pepper flakes and cook, stirring frequently, until soft and beginning to release their liquid, about 10 to 15 minutes.
- Transfer to serving dish and top with chopped parsley, and a sprinkle of Kosher salt and red pepper flakes (optional).