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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.

Bill Scepansky
Recipe by Southern Living October 2013

Gallery

Helen Norman

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • *Crimini or button mushrooms may be substituted.

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