|shiitake, king trumpet, enoki and white buttom mushrooms|
Sautéed Assorted Mushrooms Serves 2-3
1lb mixed assorted mushrooms
2 tbsps extra virgin olive oil
1½ tbsps unsalted butter
4 cloves garlic, minced
2 shallots, minced
~4 tbsps chopped flat leaf parsley
1 tbsp dry sherry
salt and freshly ground black pepper to taste
1. Clean the mushrooms as how you would personally like them cleaned. I had mine briefly wiped with some damp paper towels. Trim and discard any tough stems. Slice the mushrooms thickly (~1/4" thickness).
2. Heat up a large skillet with the olive oil over medium heat. Melt in the butter and add in the shallots to cook until they turn translucent. Bring in the mushrooms next and toss to coat evenly. Stir regularly and cook until they are soft and starting to release their moisture. Add in salt and black pepper to taste.
3. When the mushrooms have softened and lightly browned, add in the minced garlic and toss to mix evenly. Continue cooking for about a minute or two. Remove the skillet from heat, drizzle in the dry sherry, toss gently and put back on stove over high heat. Let cook until the dry sherry has evaporated.
4. Stir in the parsley and season with more salt or pepper to taste if necessary. Remove from heat and transfer to a serving plate and serve.
Enoki mushrooms usually require a much shorter time to get thoroughly cooked. If you wish to retain the crunchy texture they naturally have, have them added into the skillet slightly later than the rest of the mushroom combinations. That way you will ensure that they are exposed to a shorter duration of heat retaining their unique texture. This sautéed mushrooms make a perfect side dish to many entrées - grilled, broiled or seared chicken, fish or a good slab of steak. Or in my case, I had it alongside a hearty bowl of homemade lobster stew - a meal so heavenly and simply comforting.