Sautéed Mushrooms
How to Make It
1
Rinse and drain 1 pound mushrooms (shiitake, portabella, oyster, common, or a combination of these). Trim off and discard the discolored stem ends (or tough shiitake stems). Thinly slice mushrooms. In a 10- to 12-inch nonstick frying pan over high heat, frequently stir 2 tablespoons butter or margarine and sliced mushrooms until their juices evaporate and the mushrooms are lightly browned, about 15 minutes.
Ingredients
1 pound mushrooms
2 tablespoons butter or margarine
Directions
1
Rinse and drain 1 pound mushrooms (shiitake, portabella, oyster, common, or a combination of these). Trim off and discard the discolored stem ends (or tough shiitake stems). Thinly slice mushrooms. In a 10- to 12-inch nonstick frying pan over high heat, frequently stir 2 tablespoons butter or margarine and sliced mushrooms until their juices evaporate and the mushrooms are lightly browned, about 15 minutes.
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