Woodsy Wild Mushroom Saute

Name: Woodsy Wild Mushroom Saute
Yield: 8 to 10 portions
Ingredients: 1 ounce dried cèpes (see Note); 4 ounces fresh morels or 1 ounce dried (see Note); 1 ounce dried trompettes des morts (see Note); 2 pounds fresh large button mushrooms; 1½ cups Madeira; ¼ cup chopped shallots; 6 tablespoons (¾ stick) unsalted butter; ½ cup chopped fresh Italian (flat-leaf) parsley; 4 garlic cloves, very finely minced; Freshly ground black pepper, to taste; ½ teaspoon salt; Juice of 1 lemon

Preparation info

8 to 10
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Serve this as an earthy side dish to pork or game.

Ingredients

1 ounce dried cèpes (see Note)
1 ounce dried trompettes des morts (see Note)

Side dish
Vegetarian
Gluten-free

Method

Rinse the dried mushrooms under cold running water in a small strainer until they are free of all dirt and grit.
Combine the dried mushrooms and Madeira in a small bowl, cover, and let stand for 1 hour, stirring occasionally.
Wipe the fresh mushrooms with a damp paper towel. Cut off the stems and save for another use. Slice the mushroom caps in half.<