About this recipe:In the autumn, it's fun to gather mushrooms in the forest: even the names are intriguing - Shaggy Inkcaps, Penny Bun, Puffballs, Chanterelle - but you probably need to be expert to find them. Thankfully, the market carries wild mushrooms, too. This dish is especially nice with pork or chicken.
1 tablespoon olive oil
1 onion, chopped
500g wild mushrooms, sliced
2 tablespoons chopped parsley
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Method Prep:5min › Cook:20min › Ready in:25min
Heat the olive oil in a frying pan over medium heat and cook and stir the onion until golden, about 10 minutes.
Stir in the mushrooms and cook and stir until the mushrooms release their juices, then continue to cook until no juice remains, about 10 more minutes. Sprinkle with parsley and serve immediately.