Sautéed Mushrooms

Serves 4 to 6

Mushrooms are one of my favorite foods and this is one of my favorite ways to serve them. Use any variety of mushrooms you like. I love the combination of cremini and shitake in this recipe, although I often use just the cremini. Even white button mushrooms are delicious in this quick and easy Italian side dish.

Ingredients

• 2 tablespoons olive oil
• 2 large cloves garlic, minced
• 1 pound cremini mushrooms, dirt removed, cut into halves or quarters (see notes below)
• 1 pound shitake mushrooms, prepared like cremini above, stems discarded
• Salt and pepper to taste
• 2 teaspoons dried oregano

Heat a large skillet over medium-high heat. Add the oil and garlic; sauté about 1 minute. Add the mushrooms and sauté about 2 minutes or until slightly softened. Add the salt, pepper and oregano. Continue to sauté until the mushrooms are hot and tender, stirring often, about 3 minutes. Serve immediately.

Notes: To remove dirt from mushrooms, use a psstry brush or rub lightly with a damp paper towel. Never soak them in water, or clean them under running water, because they will absorb the moisture. It is very important to use a pan that is large enough to hold the mushrooms without overcrowding, otherwise they will boil in their own juices. This recipe is so quick that it can easily be made in batches if necessary. When the second batch is finished, return the first batch to the pan long enough to reheat.

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Pennsylvania Dutch Saying

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