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.
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