Makes: 8 servings
Any types of mushrooms work well here. Sear them in batches, without crowding in a hot skillet so that they will take on color without steaming.
package stemmed and sliced fresh shiitake mushrooms
tablespoons olive oil
large portobello mushrooms (about 8 oz.), stemmed, cleaned, and chopped
package stemmed and sliced oyster mushrooms*
tablespoons minced shallots
garlic cloves, chopped
teaspoon kosher salt
freshly ground black pepper
sliced fresh chives
1. Cook shiitake mushrooms in a single layer in 1 1/2 Tbsp. 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 procedure two more times with portobello mushrooms, oyster mushrooms, and remaining oil.
2. Melt butter in skillet over medium-high heat; add shallot, and sauté 2 to 3 minutes or until tender. Stir in garlic; cook 1 minute. Add mushrooms, salt, and pepper; toss gently to coat. Remove from heat; stir in chives. Serve warm.
*Crimini or button mushrooms may be substituted.