Originally published in Southern Living magazine, October 2013
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.
- 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
- 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.
- 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.