- 1 pound wild mushrooms* (shiitake, porcini, hen of the woods, black trumpet, oyster, lobster, chanterelle, morels, Portobello, or a combination)
- 3 tablespoons olive oil
- 2 shallots, sliced thin
- 2 cloves garlic (chopped fine)
- 1/4 cup dry white wine
- 2 teaspoons chopped mixed herbs (rosemary, sage, thyme, and marjoram are all great with mushrooms)
- 1/2 cup chopped Italian parsley
- Sea salt and freshly ground pepper
Directions:
Gently wipe the mushrooms.
Trim and discard any tough stems. (Shiitake stems are great for stocks, but are too tough to eat. The very bottom of mushroom clusters like hen of the woods may have a slightly woody layer, so trim it away).
Slice the mushrooms 1/8 of an inch to 1/4-inch thick.
Warm the olive oil over medium-high heat in a large skillet. Add the shallots, cook 1 minute, and add the mushrooms.
Cook, stirring frequently, for 8 to 10 minutes, until the mushrooms have released their juices and begin to brown.
Stir in the garlic and white wine, increase the heat to high, and cook about 2 more minutes, until the wine has evaporated.
Toss in the herbs; stir well and season to taste. Stir in the parsley and serve.
Recipe from: The Spruce Eats
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