As a side, superlative. As a main, magnificent! Optional go-withs: polenta, pureed potatoes, or egg custard.
1 ½ lbs. fresh, wild or cultivated mushrooms
Olive oil as needed
2 cloves garlic, minced
½ cup chicken, mushroom or vegetable stock
3 Tbs. chopped fresh herbs
Salt and pepper
Clean and trim the mushrooms to approximately 1/2-inch. Separate into firm and delicate varieties.
Heat 1 Tbs. oil to sizzling in a skillet. Sauté the firm mushrooms first, turning them when browned on one side. You may need to cook a few batches, because you don’t want the mushrooms to steam. Remove and finish sauteing in batches.
Return all mushrooms to the pan, add the garlic for about 1 minute, then pour in the stock. Reduce heat to simmer. As the sauce thickens, turn off heat and toss with knobs of Red Wine Shallot Butter and herbs. Season to taste.
