Garlicky Wild Mushroom Saute

1. 1

   Heat 2 large skillets over high heat.

2. 2

   Add 2 tablespoons of olive oil to each skillet and heat until shimmering.

3. 3

   Add half of the oyster, shiitake, chanterelle and enoki mushrooms to each skillet.

4. 4

   Season with salt and pepper and cook without stirring until browned on the bottom, about 4 minutes.

5. 5

   Stir and cook until browned all over, about 3 minutes.

6. 6

   Reduce the heat to moderate and cook until all of the mushrooms are tender, about 3 minutes longer.

7. 7

   Transfer to a platter.

8. 8

   Add the remaining 2 tablespoons of olive oil to 1 of the skillets and heat until shimmering.

9. 9

   Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 1 minute.

10. 10

    Add the sherry and bring to a simmer; pour over the mushrooms, season with salt and pepper and toss.

11. 11

    Serve the mushrooms warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.