YIELD serves 10

TIME 20 minutes

INGREDIENTS

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

INSTRUCTIONS

• 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.