Sauteed wild Mushrooms

Serves 6

Wild mushrooms have a wonderful strong earthy flavour; unlike more commonly found mushrooms, like button mushrooms. The flavours are strong and full, to make full use of the flavours it is best to keep it simple. Sautéed wild mushrooms heaped in a large bowl smell and taste delicious, making a wonderful side dish to almost any meal.

Sauteed wild mushrooms are perfect to serve with a warm hearty winter meal, the earthy flavours are very comforting on a cold evening and it adds a touch of luxury to a cosy family meal. During the winter months particularly from October to December there is an abundant variety of wild mushrooms, but throughout the year there is always a different mushroom coming into season. By choosing mushrooms in season the dish doesn’t only taste at its best, it also changes throughout the year so you have a wonderful variety that suits the season you are in.

Ingredients

• 900g fresh wild  mushrooms, porcini, oyster and shitake are easily available in supermarkets
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 garlic cloves
• 4 shallots, finely chopped
• 3 tbsp of chopped parsley
• Salt and pepper

Method

1. Cut the mushrooms into slices or quarters.
2. Heat the oil and butter in a large frying pan, stir in the mushrooms and cook for 4-5 minutes until they start to brown.
3. Add the garlic and shallots and cook for a further 4-5 minutes until mushrooms are tender and any excess liquid has evaporated. Serve hot and season with salt and pepper.