Sautéed Shiitake Mushrooms
- ¼ cup extra virgin olive oil
- 1 pound shiitakes, trimmed of their stems (which can be reserved for stock, but are too tough to eat) and sliced
- Salt and freshly ground black pepper
- 1 teaspoon minced garlic or 2 tablespoons chopped shallots
- Chopped fresh parsley, optional
Instructions:
I know portobello mushrooms are all the rage, but shiitakes are the closest thing you can find to wild mushrooms without spending a fortune or foraging in the woods.
- Pour the oil into a large skillet over medium heat. When it is hot, add the mushrooms, then some salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, 10 to 15 minutes.
- Add the garlic and turn the heat to high. Cook, stirring occasionally, until the mushrooms begin to brown and become crisp at the edge, about 10 minutes. Taste and adjust the seasoning if necessary garnish with the parsley if you like, and serve hot or at room temperature.