Sauteed Mushrooms with Garlic

Okay, so I have this terrific recipe to share. If you like mushrooms, you'll LOVE this. And it's easy. And you do it in advance, so you can knock it out and have one less thing to worry about at crunch time.

Sauteed Mushrooms with Garlic
from How to Cook Everything by Mark Bittman (one of my top two fav cookbooks)
serves 4

1/2 c extra-virgin olive oil
About 1 lb mushrooms, preferably an assortment, cleaned, trimmed, and sliced; mix in some reconstituted dried mushrooms for extra flavor if you like
salt and fresh ground black pepper to taste
1/4 c dry white wine
1 tsp minced garlic
2 Tbl chopped fresh parsley leaves
(chives, chervil, tarragon, and a teaspoon or two of a good vinegar are optional)

Heat the olive oil in a large, deep skillet over medium heat. When it is hot, add the mushrooms, then salt and pepper. cook at medium heat, stirring occasionally, until tender, 10-15 minutes.

Add the wine and let it bubble away for just 1 minute or so. Turn the heat down to low. Add the garlic, parsley, and optional herbs and vinegar. Stir and cook for 1 minute. Turn off the heat and allow the mushrooms to sit in this mixture for 1 hour or so before serving.



I like using a variety of mushrooms. Yesterday the oyster mushrooms didn't look good at the store, so I used a package each of portobello and shitake, then filled in the rest of the lb with regular button mushrooms I already had. If you use shitake, remember that the stems are too tough to eat and need to be discarded or saved for making stock.