Steak Dinner Sides: Sauteed Wild Mushrooms

In addition to the Spinach Gratin, we had some sauteed mushrooms.  I loosely followed the Barefoot Contessa recipe below.  I used a mix of basic white, shitake, and baby portobello mushrooms.  It was a delicious accompaniment to our porterhouse steaks!

Sauteed Wild Mushrooms
Barefoot Contessa

  • 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
  • 1/2 cup good olive oil
  • 1 cup chopped shallots (4 large)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped garlic (6 cloves)
  • 1 cup chopped flat leaf parsley

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.

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