Sautéed Blewits with Aromatics

Name: Sautéed Blewits with Aromatics
Yield: Serves 4 as a side dish
Ingredients: 3 to 4 tablespoons minced parsley; ¼ cup dry sherry or dry Marsala; ¼ cup dry sherry or dry Marsala; About 1 tablespoon lemon juice; Salt; About 1 ounce prosciutto or firm dry-cured ham, minced (¼ cup); Optional: 4 juniper berries, minced; Pepper; About 1 ounce prosciutto or firm dry-cured ham, minced (¼ cup); 1 pound blewits; 2 tablespoons olive oil; 1 large shallot

Preparation info

Serves
4
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.

Ingredients

1 pound blewits
1 large shallot
2 tablespoons oliv

Side dish

Method

Clean blewits with soft brush. Cut off stems and chop small. Cut caps into quarters or eighths if large; halve if small. Mince shallot.
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 si