Sautéed Piopinno Mushrooms with Parsley & Shallots

YIELD serves 10

TIME 20 minutes

2 cups Piopinno Mushrooms

3 tbsp olive oil

2 shallots, diced

2 garlic cloves, minced

salt and pepper to taste

1/4 cup white wine (can substitute broth)

juice of 1/2 lemon

1/4 cup parsley, finely chopped

Lightly clean the mushrooms using a brush, then slice caps and stems into bite-sized pieces. In a skillet, over medium-high heat, warm the olive oil.
Add the shallots and garlic, then cook until fragrant (about 2 minutes.)
Add the mushrooms to the pan and stir to coat them with oil. Season with salt and pepper. Sauté the mushrooms 4-6 minutes, until they are golden brown.
Add white wine or broth and juice and cook 3-4 minutes, until most of the liquid has evaporated.
Remove from heat, season again with salt and pepper, and season with parsley to preference.
This dish is great on its own, or served with pasta, gnocchi, or rice.