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 1/2 tablespoons olive oil
2 large portobello mushrooms (about 8 oz.), stemmed, cleaned, and chopped
1 (8-oz.) package stemmed and sliced oyster mushrooms*
2 tablespoons butter
3 tablespoons minced shallots
2 garlic cloves, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 teaspoons sliced fresh chives
How to Make It
Cook shiitake mushrooms in a single layer in 1 1/2 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.