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WILD MUSHROOMS WITH PERSILLADE

Serves : 4
INGREDIENTS
  • 1/2 cup fresh Italian parsley minced
  • 2 tablespoons Ians 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 1/2 ounce package enoki mushrooms connected stem discarded
  • 2 cloves Melissas organic garlic minced
  • 2 tablespoons medium dry sherry
DIRECTIONS

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

Heat remaining four teaspoons olive oil in a large saut 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.