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    SAUTEED MIXED MUSHROOMS


    Source of Recipe


    Gourmet

    List of Ingredients




    1 1/2 lb whole portabella mushrooms, stems and caps separated
    1/2 cup olive oil
    1 1/4 lb small white mushrooms (1/2 to 1 inch in diameter)
    1 teaspoon fresh lemon juice
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 lb small fresh shiitake mushrooms, stems discarded
    1 lb oyster mushrooms, trimmed and halved lengthwise if large
    1/2 cup finely chopped fresh flat-leaf parsley
    1 tablespoon finely chopped garlic

    Recipe



    Trim portabella stems and thinly slice lengthwise. Scrape away gills on portabella caps with a spoon, then cut caps into 1/8-inch-thick slices.
    Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté white mushrooms with lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Transfer cooked mushrooms with a slotted spoon to a large bowl and keep warm, covered.

    Sauté shiitakes, oyster mushrooms, and portabellas (caps and stems) in separate batches in same manner, using 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper for each batch, and transferring to bowl with white mushrooms.

    Return all cooked mushrooms to skillet and sauté with parsley and garlic over moderately high heat, stirring, 1 minute.



    Makes 10 servings.


 

 

 


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