Michigan 
Some regions of the country offer an assortment of wild mushrooms that grow in area forests. Mushrooms are a seasonal offering that have an earthy taste and are easy to prepare. Native Americans throughout the United States have utilized this resource for centuries. This recipe calls for accenting mushrooms with fresh parsley and lemon juice. Any assortment of wild mushrooms will deliver a simple side dish to complement meats, other vegetables, or rice.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup fresh Italian parsley leaves, packed, plus extra for garnish
- 3 garlic cloves, peeled and divided
- 5 Tbsp extra virgin olive oil, divided
- ½ tsp coarse sea salt
- 2 lbs assorted fresh wild mushrooms (chanterelles, morels, boletes, portobellos, crimini, oyster, and/or shiitakes)
- 1 Tbsp fresh lemon juice
- Salt, to taste
- Freshly ground pepper, to taste
Directions
- Finely chop ½ cup parsley and one garlic clove. Set aside.
- Mince remaining garlic cloves and whisk with 4 tablespoons olive oil and salt in large bowl.
- Prepare mushrooms by quartering large mushrooms and halving medium-sized ones.
- Add mushrooms to bowl and toss to coat with oil mixture.
- Heat 1 tablespoon olive oil in large pan over high heat, adding mushrooms and cooking 10 minutes until tender.
- Remove pan from heat and add parsley mixture and lemon juice.
- Season to taste with salt and pepper.
- Garnish with parsley and serve.
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