Wild Mushrooms with Persillade

Serves 4

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he wild mushrooms that I use in this recipe are extremely healthy. They can boost your immune system, protect against cancer and even lower cholesterol. You don’t need to clean maitake mushrooms, but you should gently wipe the stems of oyster and enoki mushrooms and the caps of shiitake mushrooms with a damp paper towel or mushroom brush. Persillade is a combination of parsley and garlic. I crisp the parsley with some breadcrumbs to add some nice texture to the mushrooms.

Ingredients:

• 1/2 cup fresh Italian parsley, minced
• 2 tablespoons Ian’s Panko bread crumbs
• 5 teaspoons Napa Valley organic olive oil, divided
• 8 ounces fresh shiitake mushrooms, stems discarded, cut in half and sliced
• 4 ounces fresh oyster mushrooms, tough stems discarded, sliced
• 4 ounces fresh maitake mushrooms, bottom part of stem discarded, mushrooms separated
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3.5-ounce package enoki mushrooms, connected stem discarded
• 2 cloves Melissa’s organic garlic, minced
• 2 tablespoons medium dry sherry

Instructions:


1. Preheat oven to 350º Fahrenheit. Toss the parsley with the bread crumbs and one teaspoon olive oil on a rimmed baking sheet. Bake 15-20 minutes, until crisp and let cool.

2. Heat remaining four teaspoons olive oil in a large sauté pan over medium heat. Add shiitake, oyster and maitake mushrooms. Sautee until tender, about eight minutes. Add enoki mushrooms and garlic. Cook one minute. Pour in sherry and cook until it evaporates, about three minutes. Remove from heat and transfer to a serving bowl. Stir in all but a spoonful of persillade and sprinkle remaining spoonful over the top for garnish.

Each 1/2 cup serving contains:
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	120       6 g     1 g     0 g     0 mg  90 g     12 g     4 g     1 g     5 g     13% DV 18% DV 2% DV 9% DV