Nick’s Sautéed Mushrooms with Garlic and Shallots

Funghi Spadellati

Cooking With Nick Stellino
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Ingredients:

2 tablespoons of olive oil
8 garlic cloves, thickly sliced
1/3 pound Shitake mushrooms
1/3 pound white button mushrooms
1/3 pound Crimini mushrooms
1/2 oz. of dried Porcini mushrooms
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
1/4 cup finely chopped shallots
3 tablespoons extra light olive oil
3/4 cup sherry
2 tablespoons finely chopped fresh parsley

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Serves 6-8
Printable Version
Grind the dried porcini mushrooms into a coarse powder consistency in the food processor and set aside for later.
In a 12 inch sauté pan melt the oil over medium-low heat. Add the garlic and cook for 5 to 6 minutes until the garlic is soft, stirring occasionally. Remove the garlic with a slotted spoon and set aside for later. Dispose of the oil.
Process until it becomes a grainy powder. Add 2 teaspoons to the mushroom mixture with the onion powder and garlic powder. Save the remaining Porcini powder for another time.
In a large bowl mix the mushrooms, porcini powder, onion powder, garlic powder, salt, pepper, chopped shallots and olive oil. Let it rest for at least 15 minutes.
Pour the extra-light olive oil in the 12-inch non-stick sauté pan and cook over high heat for 2 minutes. Add the mushroom mixture and cook for 5 to 6 minutes, stirring well. Add the sherry and cook for 3 more minutes, stirring well. Reduce heat to medium; add the garlic , which we previously cooked. Stir well into the mushrooms and cook stirring occasionally for 5-7 more minutes. Add the chopped parsley, stir well and cook for 2 to 3 more minutes. Keep the mushrooms warm on low heat until ready to serve.
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