Mess of Mushrooms

1. 1

   Trim mushroom stems.

2. 2

   If you are using shiitakes or portobellos and stems are not too tough, separate stems from caps and cut stems into thin slivers.

3. 3

   First braise them in broth for 10 minutes before sauteing to tenderize stems.

4. 4

   Keep caps whole or coarsely slice.

5. 5

   If using cultivated mushrooms, simply trim 1/4-inch off of bottom stem; wipe caps with damp cloth of brush and slice coarsely.

6. 6

   Heat oil or butter in large wide skillet and saute shallots for a minute.

7. 7

   Add mushroom slices or mushroom caps and saute just over high heat until browned.

8. 8

   (If appropriate, add stems and broth and evaporate over high heat.)

9. 9

   Season to taste with salt and pepper and add herbs if you wish.

10. 10

    To serve spoon over grilled chicken; use as base for tortellini soup or pizza topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.