How to Sauté an Elegant Medley of Wild Mushrooms

Wild mushrooms are infinitely more flavorful than domestic white ones and can now be found in most supermarkets. This method is one of the quickest and easiest ways to enjoy them; it's a perfect side dish for a dinner party, particularly when beef is the main dish. Vegetarians could also enjoy it as a main dish over polenta or noodles. Serves four to six as a side dish.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 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

1. Trim the stems off the mushrooms.
2. Wipe each one with a dry cloth or soft brush to remove any dirt.
3. Cut the mushrooms so each piece is about the size of a quarter.
4. Heat a large sauté pan or wok over medium heat.
5. Add the oil and garlic and cook for one minute, stirring constantly so the garlic does not brown.
6. Add the butter, and when half the butter has melted, add the mushrooms and turn the heat to high.
7. Stir immediately so each piece is coated with some of the butter.
8. Season with salt and pepper.
9. Cook, stirring frequently, until mushrooms are tender, about 10 minutes.

Tips & Warnings

• Don't crowd the pan; divide the recipe and cook in several batches if necessary. (Adding the mushrooms lowers the heat of the pan, and you need high heat to brown the mushrooms well.)
• To test if the mushrooms are cooked, remove a piece on a spoon, blow on it to cool, and taste. If it's tender and no longer spongy, then it's ready.
• You can wash the mushrooms in cold water if you wish, but they will absorb water when you do this, and might turn mushy when cooked.