Name: Garlicky Mushroom Sauté (Poêlée de Champignons à L’ail)
Yield: Serves 4
Cuisine: France
Ingredients: Salt and pepper; 2 pounds (1 kilo) mushrooms (chanterelles, shiitake, or even button mushrooms will work); 1 medium shallot, thinly sliced; 2 tablespoons extra virgin olive oil; 1 medium yellow onion, thinly sliced; 4 cloves garlic, crushed and chopped; 2 tablespoons fresh parsley, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Paris Market Cookbook

By Emily Dilling

Published 2015

About

The French rarely go overboard with their garlic, but these mushrooms are the exception. This simple side dish is easy to make and flavorful, with a healthy dose of garlic and parsley. Be sure to let your mushrooms cook slowly on low heat, releasing their juices and bringing out their full flavor.

Ingredients

2 pounds (1 kilo) mushrooms (chanterelles, shiitake, or even button mushrooms will work)
2

Method

Preparation

Under a thin stream of cold water, lightly wash mushrooms and remove their feet. Use a clean dish towel to dry the mushrooms, then cut them into uniform slices, about ¼ inch thick. Heat the olive oil on medium heat and sauté the onion and shallot until transparent, about 3–5 minut