Sautéed Porcini Mushrooms

Sautéed Porcini Mushrooms


  •     1 pound fresh porcini mushrooms (since they are so hard to find in the States, you could use wild mushrooms)

  •     3 large cloves of garlic, crushed and left whole

  •     3 tbsp finely chopped fresh Italian Parsley

  •     3 tbsp extra-virgin olive oil

  •     salt to taste


  1. Using a soft brush or a clean kitchen towel, remove any dirt from the mushrooms.

  2. Remove and discard any tough stems or woody parts. Slice the mushrooms thinly.

  3. Place the garlic, parsley, and olive oil in a cold skillet large enough to accommodate all the mushrooms later without overcrowding.

  4. Turn on the heat to low and sauté the garlic until softened but not colored.

  5. Add the mushrooms and, using a wooden spoon, toss to coat with the oil mixture on all sides. Sauté the mushrooms in this manner  until they are softened and release their liquid into the pan, 8 to 10 minutes.

  6. Raise the heat to medium and continue cooking until the mushroom liquid evaporates, 2 or 3 minutes.

  7. Add salt to taste.

  8. Serve hot.

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