Use any combo of wild spring mushrooms you find—porcini, shiitake, oyster, morel, hedgehog, etc. You also can add cultivated creminis to the mix.
Ingredients
- 1-1/2 pounds fresh wild mushrooms
- 2 shallots
- 2 cloves garlic
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil, extra virgin
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons fresh tarragon, finely chopped
- 2 tablespoons flat-leaf parsley, finely chopped
- 1 teaspoon lemon zest
Instructions
- Clean and trim the mushrooms. Cut or slice them into roughly similar-sized pieces, leaving very small ones whole. Finely chop the shallots and garlic.
- Heat the butter and oil in a large skillet over medium-high. When the butter melts, add the shallots, garlic and a pinch of salt. Sauté 1 minute. Stir in the mushrooms and another pinch of salt. Sauté 6-8 minutes, or until the mushrooms have released their liquid and turned a rich golden-brown. Season to taste with pepper and, if needed, more salt.
- Remove from heat, and stir in herbs and lemon zest.
Servings: 4
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