Ingredients
- 8 ounces shiitake mushrooms (stemmed and sliced)
- 4 1/2 tablespoons olive oil
- 8 ounces portobello mushrooms (large portobello mushrooms, stemmed, cleaned and chopped)
- 8 ounces oyster mushrooms (stemmed and sliced (substitute crimini or button mushrooms if you can't find oyster mushrooms)
- 2 tablespoons butter
- 3 tablespoons shallots, minced
- 2 garlic cloves, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 teaspoons sliced fresh chives
How to Make
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Step 1: Cook the shiitake mushrooms in a single layer in 1 1/2 tablespoons hot oil in a 10 to 12 inch nonstick skillet over high heat, stirring often, 4 to 6 minutes or until browned. Transfer to a medium bowl. Repeat the process two more time with portobello mushrooms, oyster mushrooms, and remaining oil.
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Step 2: Melt the butter in the skillet over medium-high heat; add the shallot and saute 2 to 3 minutes or until it is tender. Stir in the garlic; cook 1 minute.
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Step 3: Add the mushrooms back to the pan. Add the salt and pepper; toss gently to coat. Remove from the heat and stir in the chives. Serve warm.
We hope you enjoy this recipe!
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