1small handfulFresh Italian parsley ½ oz or so, very well dried
8ouncesmixed fresh wild mushrooms
Kosher saltto taste
Fresh ground black pepperto taste
1tablespoonCooking oil or poultry fat, especially duck fat
Instructions
Clean the mushrooms, rinsing them lightly with water and drying on a towel if needed.
On a cutting board, mince the garlic and parsley together with a chefs knife until very fine. This will make a little more than you need. Leftover persillade is good stirred into soup, or tossed with hot vegetables.
In a large saute pan or cast iron skillet or two pans if you only have 10 inch saute pans, heat the water on high heat and add the mushrooms. Cover the pan with a lid to trap steam.
Cook the mushrooms until wilted and the pan is dry, then add the oil and allow them to brown gently.
Season to taste with salt and pepper. Turn off the heat, then stir in a generous tablespoon of the persillade.
Double check the seasoning for salt and adjust if needed, then remove and serve. The mushrooms make a good side dish like this, perched on top of a steak, or a bowl of wilted greens, plopped onto a bowl of soup--just about any way you could imagine.