Saute of wild mushrooms with parsley

4 servings

Ingredients

Quantity Ingredient
1½ pounds Mixed fresh wild mushrooms, (such as procini, crimini, chanterells, morels, and oyster)
¼ cup (1/2 stick) unsalted butter
4 Large garlic cloves, minced
2 tablespoons Chopped fresh parsley

Directions

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

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