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Sautéed Mushrooms

Originally published in Southern Living magazine, October 2013

Serves 8

Any types of mushrooms work well here. Sear them in batches, without crowding in a hot skillet so that they will take on color without steaming.

Ingredients

  • 1 (8-oz.) package stemmed and sliced fresh Shiitake Mushrooms
  • 4 ½ Tbsp. Olive Oil
  • 2 large Portobello Mushrooms (about 8 oz.), stemmed, cleaned and chopped
  • 1 (8-oz.) package stemmed and sliced Oyster Mushrooms*
  • 2 Tbsp. Butter
  • 3 Tbsp. minced Shallots
  • 2 Garlic Cloves, chopped
  • ½ tsp. Kosher Salt
  • ½ tsp. freshly ground Black Pepper
  • 3 tsp. sliced fresh Chives
  *Crimini or button mushrooms may be substituted.

Directions

  1. Cook shiitake mushrooms in a single layer in 1 ½ Tbsp. hot oil in a 10- to 12-inch nonstick skillet over high heat, stirring often, 4 to 6 minutes or until browned. Transfer to a medium bowl. Repeat procedure two more times with portobello mushrooms, oyster mushrooms and remaining oil.
  2.  Melt butter in skillet over medium-high heat; add shallot, and sauté 2 to 3 minutes or until tender. Stir in garlic; cook 1 minute. Add mushrooms, salt and pepper; toss gently to coat. Remove from heat; stir in chives. Serve warm.

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