Wild Mushroom Sauté
Ingredients
- 1/2 cup (packed) fresh Italian parsley leaves
- 3 garlic cloves
- 5 tablespoons extra-virgin olive oil
- 1/2 teaspoon coarse sea salt
- 2 pounds assorted fresh wild mushrooms (such as chanterelles, morels, boletes, portobellos, crimini, oyster and stemmed shiitakes), large mushrooms quartered, medium mushrooms halved
- 1 tablespoon fresh lemon juice
- Additional fresh Italian parsley
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