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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 x ca. 450 g | Mixed fresh wild mushrooms, (such as procini, crimini, chanterells, morels, and oyster) |
| 1/4 Tasse | (1/2 stick) unsalted butter |
| 4 | Large garlic cloves, minced |
| 2 Esslöffel | parsley fresh, chopped |
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Thickly slice procini, if using. Cut any large mushrooms into quarters; smaller ones may be lft whole. Melt butter in heavy large skillet over medium-high heat. Add mushrooms, minced garlic and 1 tablespoon chopped parsley. Season to taste with salt and pepper. Saute until liquid given off by mushrooms evaporates, about 10 minutes. Divide sauteed mushrooms among plates. Sprinkle with remaining 1 tablespoon chopped parsley and serve.
Bon Appetit/May 94 Typed for you by Didi Pahl
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