I came across some wild mushrooms recently, and decided to do a sauté with the suckers.
Wild mushrooms are a variety of mushrooms that are not cultivated commercially, but are gathered in the wild, such as morel and chanterelle. They have a strong earthy scent and more flavor than cultivated mushrooms. Their mild, peppery taste is prized by chefs. They are excellent when sautéed and are often paired with pasta dishes.
The recipe given is quick and easy; and it takes less than 20 minutes to prepare. This time around we served it with couscous and it made for a great vegetarian meal that even meat lovers will love.
WILD MUSHROOM SAUTÉ
3 teaspoons olive oil
1 shallot, peeled and finely chopped
3 cups wild mushrooms, washed. cleaned and sliced
1 teaspoon fresh chopped thyme or ½ teaspoon dried
1 teaspoon fresh chopped oregano or ½ teaspoon dried
½ cup chicken broth
Salt and ground black pepper to taste
- Heat olive oil in a medium-sized skillet or saucepan. Add shallot and cook over medium-high heat for 2 minutes. Add mushrooms, thyme, oregano, and sauté for about 30 seconds.
- Add chicken broth. Season with salt and pepper. Simmer, covered, for 15 minutes or until mushrooms are softened.
Yield: 4 servings.
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