Sauteed Porcini Mushrooms with Shallots

• 2 pounds fresh porcini mushrooms
• Peanut or vegetable oil
• 1/2 cup chopped fresh parsley
• 3 cloves garlic, thinly sliced, or 1 large shallot, thinly sliced
• Salt and freshly ground pepper to taste

1. Detach the caps from the stems of the mushrooms.
2. Wipe the caps clean with a damp dish towel to get rid of any dirt.
3. Clean the stems, and cut into two or three pieces each, lengthwise.
4. If the caps are small, leave them whole; if not, cut them into large chunks.
5. Coat a large frying pan with a thin film of oil.
6. Put over medium heat, and saute the large pieces of mushroom for a few minutes before adding any smaller pieces.
7. Toss periodically, cooking until they turn golden brown and their liquid has been released.
8. Drain on paper towels.
9. Return the drained mushrooms to the skillet, and add the parsley and garlic or shallot.
10. Saute over medium heat for a minute or two, and serve sprinkled with salt and pepper to taste.

porcini mushrooms, peanut, parsley, garlic, salt

Taken from www.epicurious.com/recipes/food/views/sauteed-porcini-mushrooms-with-shallots-374060 (may not work)