8ouncesmixed fresh wild mushroomsas large a variety as you're comfortable cooking
Kosher saltto taste
Fresh ground black pepperto taste
2tablespoonsfinely chopped shallots
2 tablespoons duck fat or pork lardyou can substitute your favorite cooking oil here too
1teaspoonroughly chopped Italian parsley
Juice of half a lemonmake sure to pick the seeds out
Instructions
Clean the mushrooms meticulously, rinsing and/or dipping in water and swishing if needed. Allow the mushrooms to drain on clean towels, with another towel on top if needed. From here the mushrooms can be prepared ahead of time and refrigerated in plastic bags, or just overnight in the towel to weep excess water, but only for 1 night.
Before cooking, cut the mushrooms into similar shapes, trying to keep the individuality of each mushroom as much as you can. For example, most chanterelles should be cooked whole, and porcini in slices or quarters, chicken of the woods should be in hunks or slices.
In a very large saute pan or cast iron skillet or two pans if you only have 10 inch saute pans, heat the oil until hot and shimmering.
Add the mushrooms and cook until caramelized on medium-high heat Season to taste with salt and pepper, then add the butter, shallot and parsley and cook for 1 minute more, stirring to distribute the seasonings.
Double check the seasoning for salt and adjust if needed, then remove the mushrooms from the pan with a slotted spoon to remove any excess fat, or allow them to dry on paper towels for a second, or just serve it on paper towels. Or, serve on toast and spoon all the glorious mushroomy duck fat on everything and pig out. Can you guess which way I would eat them?
Notes
Cleaning different species of mushrooms will take the most time with this dish. Adjust and scale the quantities as needed for the amount of people you wish to serve. Using the duck fat is optional, another lard, bacon grease, or just oil is fine too.