Sautéed Mushrooms

1. 1

   Trim and discard tough or discolored stem ends and any bruised spots or blemishes from mushrooms. (If you're using shiitakes, remove their entire stems.)

2. 2

   For firm mushrooms, wipe dirt off with a damp cloth or rinse thoroughly under cool running water and pat dry.

3. 3

   For delicate mushrooms with lots of places for dirt to hide, submerge in a bowl of cool water and gently agitate with your hands to loosen any particles. Drain, rinse thoroughly under running water, and gently pat dry.

4. 4

   Slice large, fat mushrooms about 1/4 inch thick; cut thin ones into bite-size pieces; leave small ones whole.

5. 5

   Pour olive oil into a 12-inch frying pan or 5- to 6-quart pan over high heat; add mushrooms, shallots, and thyme and stir often until mushrooms are browned, 8 to 10 minutes. Add salt and pepper to taste.

6. 6

   Nutritional analysis per 1/2 cup.

* Per serving · 4 servings · Values may vary.

No additional tips available.