Sauteed Mushrooms

Do your kids refuse to eat mushrooms? Do YOU? My oldest child is the one who silently pushes the tomatoes and mushrooms to the side of her plate and says she's full. The litmus test for this recipe is that she actually ate the 'shrooms without a single complaint! We didn't even have to mention our typical bribery of dessert. I guess that says something for this tasty side-dish.

Sauteed Mushrooms
Recipe courtesy of Barefoot Contessa on the Food Network


2 pounds mixed wild mushrooms
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 T (1/2 stick) unsalted butter
2 t kosher salt
1/2 t freshly ground black pepper
2 T chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

Directions

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.

Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

*My Notes: I had a lot of common white button mushrooms and used those instead of a wild mushroom mix. Also, this dish had a lot of oil so I think I'll cut down the amount of olive oil next time I cook it.