Sautéed Wild Mushrooms
When the wild mushrooms appear in the Provencal markets, do not hesitate, buy them as the season is short. This starter course is quick to prepare and simply delicious. The recipe below will serve 4 people as a starter.
- 2 cups Chanterelles or Girolles lightly washed or brushed clean.
- 1 large Garlic Clove minced
- 1 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- Fleur de sel
- Coarse Ground Pepper
- sprigs of Fresh Rosemary
Heat the butter and olive oil together in a heavy-bottomed non-stick sauté pan to an almost searing point - a minute or so.
Add the mushrooms and garlic. Allow space between the mushrooms while cooking an inch apart to ensure that they brown. You may need to cook the mushrooms in 2 batches. Once all the mushrooms are browned, you may add them back into the pan all together with the rosemary sprigs and cover, cook on low for about 2 minutes longer with the lid on.
Add fleur de sel and black pepper to taste.
Some interesting variations:
Add a bit of chopped pancetta in the beginning when searing the mushrooms. In which case, do not add salt at the end.
Deglaze the pan with 1/4 cup of sherry after browning the mushrooms and add 2 Tbs of soft fresh goat's cheese. This creates a much richer sauce. Goes well with crusty bread.