Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh porcini mushrooms 2 tb Dry whit wine or vermouth
Or chanterelle mushrooms Salt and pepper to taste
1 tb Extra-virgin olive oil 1 tb Flat-leaf parsley
2 Shallots, peeled Finely chopped for garnish
Finely chopped

Trim and discard the base of the porcini stems. Wash and dry the
mushrooms. Cut the caps into 1/8-inch-thick slices and cut the stems
into 1/4-inch slices. Heat the oil in a heavy skillet over
moderately high heat. Add the shallots and saute, stirring
constantly, until translucent, about 2 min. Add the mushrooms and
cook for 2 min more, until they begin to soften. Stir in the wine,
season with salt and pepper, and cook for 1 min.

Remove the mushrooms from the pan; garnish with chopped parsley and
serve.

Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 135
Submitted By DIANE LAZARUS On 11-25-95

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