Wild Mushrooms with Shallots and Garlic
Servings: 6 people
Wild Mushrooms with Shallots and Garlic could not be easier to make and they really make a beautiful and truly delicious side dish, or topping for steaks and burgers. Seek out a nice variety of wild mushrooms at your favorite market, and you'll be so pleased.
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Ingredients
- 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 tbsp olive oil
- 2 large shallots chopped
- 4 cloves cloves minced
- 2 tbsp unsalted butter divided
- 1 tsp Kosher salt
- 1/2 tsp ground black pepper
- 1/2 to 1 tsp red pepper flakes to taste
- 2 tbsp fresh parsley chopped
- *If using dried mushrooms be sure to reconstitute in water before using
Instructions
- 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).