Excerpted from Julee Rosso and Sheila Lukins’ The Silver Palate Cookbook.
Woodsy Wild Mushroom Saute
Print RecipeIngredients
- 1 ounce dried cèpes (see Note)
- 1 ounce dried trompettes des morts (see Note)
- 4 ounces fresh morels or 1 ounce dried (see Note)
- 1½ cups Madeira
- 2 pounds fresh large button mushrooms
- 6 tablespoons (¾ stick) unsalted butter
- ¼ cup chopped shallots
- 4 garlic cloves, very finely minced
- ½ cup chopped fresh Italian (flat-leaf) parsley
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- Juice of 1 lemon
Instructions
Rinse the dried mushrooms under cold running water in a small strainer until they are free of all dirt and grit.
Combine the dried mushrooms and Madeira in a small bowl, cover, and let stand for 1 hour, stirring occasionally.
Wipe the fresh mushrooms with a damp paper towel. Cut off the stems and save for another use. Slice the mushroom caps in half.
Melt half of the butter in a large skillet over low heat and add the halved fresh mushrooms. Cook, stirring, over high heat for 5 minutes.
Lift the dried mushrooms carefully from the bowl with a slotted spoon. Coarsely chop the dried mushrooms and add them, the remaining butter, the shallots, garlic, and parsley to the skillet and cook over low heat, stirring occasionally, another 10 minutes. Strain the Madeira into the skillet, leaving any sediment behind.
Season with the salt and pepper, turn out into a heated serving dish, and sprinkle with the fresh lemon juice. Serve immediately.
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Enriched with full-color photographs in honor of its twenty-fifth anniversary, The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again.
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