Sautéed Blewits with Aromatics

Preparation info

  • Serves


    as a side dish

    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    Blewits cooked this way are at once meaty and earthy. Serve alongside veal or lamb chops, for a main course. To offer as a first course, cook off only a little liquid and finish with a touch of sour or sweet cream. Serve over toast points.


    • 1 pound blewits
    • 1 large shallot
    • 2 tablespoons olive oil
    • Optional: 4 juniper berries, minced
    • About 1 ounce prosciutto or firm dry-cured ham, minced (¼ cup)
    • Pepper
    • ¼ cup dry sherry or dry Marsala
    • Salt
    • About 1 tablespoon lemon juice
    • 3 to 4 tablespoons minced parsley


      1. Clean blewits with soft brush. Cut off stems and chop small. Cut caps into quarters or eighths if large; halve if small. Mince shallot.
      2. Heat olive oil in skillet wide enough to hold mushrooms in overlapping layer. Add optional juniper, ham, shallot, chopped blewit stems, and pepper. Cook, tossing, to soften and brown slightly, about 5 minutes. Add sherry and simmer until most of liquid has evaporated.
      3. Add blewit caps; toss. Cover and simmer over moderately low heat to cook through and exude juices, about 5 minutes. (Can be prepared an hour or two before serving.)
      4. To serve: Reheat gently if necessary. Season with salt, pepper, and lemon juice. Toss with parsley.