Fresh Mushrooms

Agata says:

Here is quick and easy preparation you can serve as a side to main course meats or use as a topping for pasta, bruschetta, pizza, chicken breasts, steak and just about anything else you can think of. There are always so many beautiful wild mushrooms available these days and, though varieties move in and out of season, there are several selections to choose from at any given time.

Nearly everyone loves mushrooms and they always add elegance to the table. Just be sure not to wet them too much while cleaning because mushrooms are so full of water to begin with. Pat dry between paper toweling before you start cooking; you don’t want them to steam instead of sauté.

Mixed Mushroom Saute

Ingredients

1 pound mixed mushrooms (try to use interesting varieties like any combination of yellowfoot, black trumpet, hedgehog, chanterelle, porcini, mousseron, etc. that you can find in the store)
3 tbs. A&V extra virgin olive oil
2 tbs. sweet butter
3 shallots, minced
4 garlic cloves, smashed
1 tsp. sea salt
freshly ground black pepper to taste
1/3 cup dry sherry
1 tbs. minced Italian parsley

Directions

Trim off tough stem ends and wipe dirt off mushrooms with a damp paper towel. (Some varieties will need a quick rinsing under a spray of cold water, but dry thoroughly.) Slice caps and remaining stems and set aside.
Heat olive oil and butter together in large skillet over medium/high heat. Add shallots and cook for 2 minutes, stirring around. Add smashed garlic cloves and continue to sauté until they just start to color. Add mushrooms and sprinkle with salt and pepper. Cook about 6 minutes, stirring and shaking pan frequently (during this time the mushrooms will release their liquids and then reabsorb them.) Add sherry, increase heat slightly, and let evaporate about a minute. Reduce heat to low, sprinkle with parsley and serve immediately, either as is – as a side dish, or over toasted bruschetta, rubbed with raw garlic.

Variation:
For a more complex dish with different textures, try sautéing diced prosciutto with the shallots and adding baby peas or asparagus pieces to the pan the same time as the mushrooms.
Serves 4