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Saute of wild mushrooms with parsley
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| Artist: |
_ |
| Categories: |
Exotic, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Mixed fresh wild mushrooms | | | -(such as procini, crimini | | | - chanterells, morels | | | -and oyster) | | 1/4
| cup | (?stick) unsalted | | | -butter | | 4
| | Large garlic cloves | | | -minced | | 2
| tbsp | Chopped fresh parsley |
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Procedures:
| 1 | Thickly slice procini, if using. | | 2 | Cut any large mushrooms into quarters; smaller ones may be lft whole. | | 3 | Melt butter in heavy large skillet over medium-high heat. | | 4 | Add mushrooms, minced garlic and 1 tablespoon chopped parsley. | | 5 | Season to taste with salt and pepper. | | 6 | Saute until liquid given off by mushrooms evaporates, about 10 minutes. | | 7 | Divide sauteed mushrooms among plates. | | 8 | Sprinkle with remaining 1 tablespoon chopped parsley and serve. | | 9 | Bon appetit/may 94 typed for you by didi pahl |
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