INGREDIENTS

  • 1 tablespoon goose fat or olive oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 pound wild or cultivated mushrooms, trimmed and cleaned
  • sea salt and freshly ground black pepper
  • 1/2 cup flat leaf parsley leaves, firmly packed

    DIRECTIONS

    1. Heat the goose fat or olive oil with the shallot and the garlic in a large skillet over medium heat. When the shallot has turned translucent, after about 2 minutes, add the mushrooms and cook, shaking the pan
    frequently, until they give up most of their liquid. Increase the heat to medium-high, season the mushrooms with salt and pepper and continue cooking and shaking the pan until most — but not all — of the liquid has evaporated. This will take about 8 minutes.


    2. Mince the parsley and stir it into the mushrooms and continue cooking for an additional minute. Taste for seasoning, remove from the heat and serve immediately.