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Sautéed Mushrooms with Gremolata

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2 Main Dish Servings Easy
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Ingredients (8)

  • 2 tablespoons extra virgin olive oil
  • 1 pound cultivated or wild mushrooms (such as shitake, chanterelles, or oyster mushrooms, or a combination) trimmed and quartered if small, thickly sliced if large.
  • Salt
  • 2 tablespoons of Monthaven Chardonnay
  • Freshly ground black pepper
  • 1 to 2 garlic cloves (to taste), finely minced
  • ¼ cup finely minced fresh flat-leaf parsley
  • 2 teaspoons grated lemon zest

This dish is extremely versatile and works well with meaty wild mushrooms or cultivated ones. Serve on Bruschetta for dinner or use the mushrooms as a pizza topping. I like it with a splash of well with Monthaven 2008 Chardonnay.

Instructions

  1. 1Heat a large, heavy non-stick skillet over medium-high heat. Add 1 tablespoon of the olive oil, and when it’s hot, add the mushrooms. Sear the mushrooms, stirring with a wooden spoon or tossing in the pan, until they are lightly browned and begin to exude their juices. Add salt to taste, and the wine, and continue to cook, stirring or tossing the mushrooms in the pan, until the wine has just about evaporated and the mushrooms are glazed, 5 to 10 minutes.
    Add the remaining 1 tablespoon oil, pepper to taste, and the gremolata. Cook, stirring, until fragrant, about 1 more minute. Taste and adjust salt. Serve hot.
    Advance Preparation: You can make this recipe through Step 1 hours in advance. Reheat over medium-high heat and proceed with Step 2.
  2. 2

    GREMOLATA
    Makes about ¼ cup
    Do not make more than 1 to 2 hours ahead because the garlic will become very pungent


  3. 3This classic Italian seasoning – a mixture of minced garlic, parsley and lemon zest – is wonderful with pasta, with roasted and grilled vegetables, and especially with pan-cooked mushrooms.

  4. 41 to 2 garlic cloves (to taste), finely minced
    ¼ cup finely minced fresh flat-leaf parsley
    2 teaspoons grated lemon zest

  5. 5Toss together all ingredients. Add to dishes shortly before serving.
    Courtesy of Martha Rose Shulman, Mediterranean Harvest (2010)
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