Makes About 2 cups

Use any combination of exotic and common mushrooms. This sautee is delicious on toast and grilled meats as well as in the pasta.

How to Make It

Step 1

Trim and discard tough or discolored stem ends and any bruised spots or blemishes from mushrooms. (If you're using shiitakes, remove their entire stems.)

Step 2

For firm mushrooms, wipe dirt off with a damp cloth or rinse thoroughly under cool running water and pat dry.

Step 3

For delicate mushrooms with lots of places for dirt to hide, submerge in a bowl of cool water and gently agitate with your hands to loosen any particles. Drain, rinse thoroughly under running water, and gently pat dry.

Step 4

Slice large, fat mushrooms about 1/4 inch thick; cut thin ones into bite-size pieces; leave small ones whole.

Step 5

Pour olive oil into a 12-inch frying pan or 5- to 6-quart pan over high heat; add mushrooms, shallots, and thyme and stir often until mushrooms are browned, 8 to 10 minutes. Add salt and pepper to taste.

Step 6

Nutritional analysis per 1/2 cup.

Ratings & Reviews

Peg520Ward's Review

June 30, 2014