Sauteed wild mushrooms

I love mushrooms of all varieties. I tend to throw them into a lot of dishes – pasta, pizza, sauces, but I rarely eat them on their own. I decided to change that by making this sauteed wild mushrooms recipe from the Barefoot in Paris cookbook. I used a combination of oyster mushrooms, portobellos and chanterelles.
I used way less fat than the recipe called for – maybe 1 tablespoon of butter and 1 tablespoon of olive oil. I heated the oil and butter in a large pan and added a generous amount of minced shallots. Once the shallots had cooked through, I added the mushrooms, some salt and about 2 cloves of minced garlic. Mushrooms release a lot of liquid and can get a little soupy, which I tend to not like. To remedy this, I cooked the mushrooms at medium heat until all the liquid had been released and then turned up the heat to high, stirring occasionally. After a few minutes the liquid evaporated away and the mushrooms started to take on a nice golden color.

After the mushrooms were caramelized, I stirred in a handful of chopped parsley, which added a much-needed burst of color. This was a delicious and simple way to showcase mushrooms.