Mushrooms with Shallots: A Recipe for All Year Round

Preparation time: 15 minutes

Cooking time: 15 minutes

difficulty: Bassa

MUSHROOMS WITH SHALLOTS

They can be prepared all year round, and have a special flavour: the mushrooms to the shallot, made with this recipe, should be accompanied by a sauce of parsley chopped and lemon juice.

Ingredients for people 4

• 600g porcini mushrooms (out of season you can use cultivated mushrooms)
• a shallot
• The juice of half a lemon
• a spoonful of chopped parsley
• olive oil
• peppercorns
• salt

Preparation

• Clean Thoroughly clean the mushrooms, rub them well with a damp cloth and cut them into slices, chopping some of the stems.
• Put Heat four or five tablespoons of oil in a pan, add the mushrooms (keep the chopped ones aside) and brown them over a high flame.
• Salt them, season them with freshly ground pepper and finish cooking in a covered pan over a moderate flame.
• Drain them from the cooking juices and keep them aside.
• United Then, add the chopped mushrooms (add a few more spoonfuls of oil if necessary) and the shallot to the cooking liquid; cook for a few more minutes and finish the sauce with the chopped parsley and the juice of half a lemon.
• Pour the thick, boiling sauce over the mushrooms, mix and serve.

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