Sautéed Wild Mushrooms (My Recipe)
serves 8-10
3-4 lbs mixed Mushrooms (Cube the larger type and keep smaller species in original size)
2-3 tbsp Olive Oil
1-2 tbsp Butter
3-4 large garlic cloves minced
1-2 large Shallots minced finely
1 tbsp Herb DE Province
1/4 cup Sherry
Fresh ground Sea Salt and Black Pepper
To a large heavy skillet heat 1 tbsp Olive Oil and 1 tbsp butter over medium high heat, add a portion of the mushrooms and sauté, don't add all at once or they will steam. Cook mixture till water has evaporated, transfer to a bowl and continue cooking remaining mushrooms as above. Once all mushrooms are cooked heat remaining butter and oil to empty skillet, quickly sauté the garlic and shallots add the mushrooms back to the pan, add the Herbs DE Province cooking about another minute. Add Sherry and salt and pepper cook another minute. Transfer to platter and serve. This recipe was served along side my Christmas Prime Rib Roast, what a perfect accompaniment, wish I would have remembered to take a picture!
