Cook a batch of these savory mushrooms on the weekend and add them to pasta or use as a side dish on busy weeknights.
- Yield: Makes 2 1/2 cups
Source: Whole Living, October 2011
- 3 to 4 tablespoons extra-virgin olive oil
- 1 1/2 pounds shiitake or mixed wild mushrooms, trimmed
- 1/2 cup water (or low-sodium chicken stock)
- Coarse salt
In a large saute pan, heat 1 Tbsp oil over medium heat. Working in batches, add mushrooms. Press down firmly with spatula to sear mushrooms. Transfer to a plate. Repeat with remaining oil and mushrooms. Return mushrooms to pan, add water, reduce heat, cover, and simmer until tender, 4 to 5 minutes. Season with salt. Let cool completely.