*  Exported from  MasterCook  *
 
                           Sautéed Wild Mushrooms
 
 Recipe By     : Cook’s Magazine November 1987
 Serving Size  : 12   Preparation Time :0:30
 Categories    : American                         Fall
                 French                           Winter
                 Side Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        wild mushrooms
                         (chanterelles, cepes, or pleurottes -- for example)
    3                    shallots
    6      tablespoons   chopped fresh parsley
    1 1/2  tablespoons   butter
    3      tablespoons   olive oil
    6      tablespoons   cognac
    6      tablespoons   dry sherry -- like amontillado
                         Salt
                         Fresh ground black pepper
 
 PREPARATION:
 Slice the mushrooms. Mince the shallots. Chop the parsley.
 
 In a frying pan large enough to hold the mushrooms, heat butter and olive
 oil over medium heat. Add the shallots and sauté, stirring for 1 minute.
 Remove shallots from pan and reserve. Raise heat to medium-high and heat
 pan until butter and oil are almost smoking. Add the mushrooms and sauté,
 tossing occasionally, until done, about 5 minutes. Return shallots to the
 pan, add cognac and sherry, and reduce by about 1/2, about 2 minutes.
 
 Recipe can be made to this point a few hours ahead.
 
 SERVING:
 Just before serving, reheat mushrooms if necessary, toss in parsley, and
 season to taste with salt and pepper.
 
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 NOTES : Classical, rich treatment of wild mushrooms: sautéed with shallots,
 finished with cognac and sherry.
 
 The Pacific Northwest can easily be tagged the wild-mushroom capital of the
 U.S. Here’s a side dish of Le Gourmand’s woodsy favorites.

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