Recipe - Saute Of Wild Mushrooms With Parsley

1 One half pound Mixed fresh wild mushrooms,
(such as procini, crimini,
chanterells, morels,
and oyster)
One fourth cup (One half stick) unsalted
butter
4 Large garlic cloves,
minced
2 tablespoon Chopped fresh parsley

Thickly slice procini, if using. Cut any large mushrooms into quarters;
smaller ones may be lft whole. Melt butter in heavy large skillet over
mediumhigh 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini