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Sauteed Wild Mushrooms Recipe (Champignons Sauvages a la Bordelaise)

This is a quick dish to prepare and makes an ideal accompaniment to all kinds of roast and grilled meats. Use any combination of wild or cultivated “wild” mushrooms you can find.

SERVES: 6
PREP TIME: 10 min
COOK TIME: 10 min
READY TIME: 20 min
CUISINE: French

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INGREDIENTS

  • 900 g/2 lb mixed fresh wild and cultivated mushrooms, such as morels, porcini, chanterelles, oyster or shiitake
  • 30 ml/2 tbsp olive oil
  • 30 g/1 oz/2 tbsp unsalted butter
  • 2 garlic cloves, finely chopped
  • 3 or 4 shallots, finely chopped
  • 45-60 ml/3-4 tbsp chopped fresh parsley, or a mixture of fresh herbs
  • salt and freshly ground black pepper

INSTRUCTIONS

1 Wash and carefully dry any very dirty mushrooms. Trim the stems and cut the mushrooms into quarters or shoe if very large.

2 In a large heavy frying pan, heat the oil over a medium-high heat. Add the butter and swirl to melt, then stir in the mushrooms and cook for 4-5 minutes until beginning to brown.

3 Add the garlic and shallots and cook for a further 4-5 minutes until the mushrooms are tender and any liquid given off has evaporated. Season with salt and pepper and stir in the parsley or mixed herbs.