Things You'll Need:
- 2 tbsp. olive (not virgin) oil
- 1 tbsp. unsalted butters
- 2 tsp. minced garlic
- 1/4 lb. whole shiitake mushrooms
- 1/4 lb. whole portobello mushrooms
- 1/4 lb. whole chanterelle mushrooms
- 1/4 lb. whole morel mushrooms
- 1/4 lb. whole portobello mushrooms
- 1 tbsp. unsalted butters
- 1/4 lb. whole shiitake mushrooms
- 2 tsp. minced garlic
- 1/4 lb. whole morel mushrooms
- 1/4 lb. whole chanterelle mushrooms
- 2 tbsp. olive (not virgin) oil
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Step 1
Trim the stems off the mushrooms.
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Step 2
Wipe each one with a dry cloth or soft brush to remove any dirt.
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Step 3
Cut the mushrooms so each piece is about the size of a quarter.
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Step 4
Heat a large sauté pan or wok over medium heat.
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Step 5
Add the oil and garlic and cook for one minute, stirring constantly so the garlic does not brown.
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Step 6
Add the butter, and when half the butter has melted, add the mushrooms and turn the heat to high.
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Step 7
Stir immediately so each piece is coated with some of the butter.
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Step 8
Season with salt and pepper.
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Step 9
Cook, stirring frequently, until mushrooms are tender, about 10 minutes.










