Wild Mushroom Sauté


Sauté de Champignons SauvagesIngredients:1/2 cup (packed) fresh Italian parsley leaves3 garlic cloves5 tablespoons extra-virgin olive oil1/2 teaspoon coarse sea salt2 pounds assorted fresh wild mushrooms (such as chanterelles, morels, boletes, portobellos, crimini, oyster and stemmed shiitakes), large mushrooms quartered, medium mushrooms halved1 tablespoon fresh lemon juiceflat leaf parsleyInstructions:Finely chop 1/2 cup parsley with 1 garlic…… Read More

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