Wild Mushrooms With Garlic And Parsley (Mushrooms with Persillade)
Serves 2-4
Prep time: PT15M
Cook time: PT10M
Rating
4.45 stars (18 reviews)
Keywords
Mushroom persillade, Wild mushroom saute
Ingredients
1 small clove fresh garlic (end trimmed )
1 small handful Fresh Italian parsley (1/2 oz or so, very well dried )
8 ounces mixed fresh wild mushrooms
Kosher salt (to taste)
Fresh ground black pepper (to taste)
1 tablespoon Cooking oil or poultry fat, especially duck fat
2 tbsp water
Categories
Appetizer
Side Dish
Cuisine
American
Steps
Clean the mushrooms, rinsing them lightly with water and drying on a towel if needed. Cultivated mushrooms don't usually need to be washed.
On a cutting board, mince the garlic and parsley together with a chefs knife until very fine. This will make a little more than you need. Leftover persillade is good stirred into soup, or tossed with hot vegetables.
In a large saute pan or cast iron skillet or two pans if you only have 10 inch saute pans, heat the water on high heat and add the mushrooms. Cover the pan with a lid to trap steam.
Cook the mushrooms until wilted and the pan is dry, 3-4 minutes, then add the oil and allow them to brown gently, a few minutes more.
Season to taste with salt and pepper. Turn off the heat, then stir in a generous tablespoon of the persillade.
Double check the seasoning for salt and adjust if needed, then remove and serve. The mushrooms make a good side dish like this, perched on top of a steak, or a bowl of wilted greens, plopped onto a bowl of soup--just about any way you could imagine.
Reviews
DaStevo on 2024-08-17 (5 stars): I love the honesty of this site. I can feel the love you put into your food and your site so keep it up. Nobody is perfect, we learn by mistakes so keep the positive vibes man!
Brian on 2024-06-02 (5 stars): Worked like a charm with our wine caps. Tried them in a tomatoe sauce and it turned black. Thanks.
Ali on 2024-04-20 (5 stars): Thanks chef. I used shiitake and cremini and it worked great. Do you have a favorite supplier of hedgehog mushrooms? I'm a sous chef at a seasonal restaurant and would like to use them.
Joan on 2023-10-06 (5 stars): Made with chicken of the woods, boletes, puff balls, and shrimp mushrooms— all foraged today—
Great flavor. I’ll definitely make again!
Scott C on 2021-12-11 (5 stars): I'm so glad I found your website. Looking out the window I can see a Lion's mane. I've never cared for mushrooms, gag on the little ones even those grown right here in Quincy FL. My LM is a double-decker so I will harvest the cleaner bottom. Your recipes are inspiring me and I surely appreciate your humor. Still chuckling over the dried parsley. No shortage of winter greens & herbs in North Florida, parsley year-round, so here goes...
