Ingredients
1/2 cup flat leaf parsley
1 T fresh thyme leaves
2 cloves garlic, chopped
1 shallot, chopped
1 1/2 T red wine vinegar
1 tsp hot Hungarian paprika
1 lb shitake mushrooms (or other wild mushrooms) in pieces
salt and pepper
1/2 cup olive oil
Preparation
Combine parsley, thyme, garlic and shallot in food processor and pulse until minced. Transfer to a bowl, add vinegar, paprika and 5 T olive oil.
Season with salt and pepper. Set aside.
Heat remaining oil in skillet and add mushrooms. Saute until wilted. Season with salt. Set aside.
Serve with steak or with rice for a vegetarian dish.
