Sauteed Wild Mushrooms With Garlic And Parsley (Wilde Pilze) - cooking recipe

Ingredients

2 lbs mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup olive oil
1 cup chopped shallot (4 large)
4 tablespoons unsalted butter
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped fresh parsley

Preparation

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
Heat the olive oil in a large (11-inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent.
Add the butter, mushrooms, salt and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often.
Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.