Sautéed Wild Mushrooms
When wild mushrooms appear in the Provencal markets, do not hesitate to buy them, as the season is short. This starter course is quick to prepare and simply delicious. The recipe below will serve four people as a starter.
Equipment
Ingredients
- 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
- freshly ground black pepper coarsely ground
- sprigs fresh rosemary
Instructions
- 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 they brown. You may need to cook the mushrooms in 2 batches. Once all the mushrooms are browned, add them back into the pan 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.
Notes
Some interesting variations:
When searing the mushrooms, add a bit of chopped pancetta at the beginning, and do not add salt at the end.
Or
After browning the mushrooms, deglaze the pan with 1/4 cup of sherry and add 2 tablespoons of soft, fresh goat's cheese. This creates a much richer sauce, which goes well with crusty bread.
Tried this recipe?Let us know how it was!