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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 1/2 pounds whole portabella mushrooms, stems and caps separated |
1/2 cup olive oil |
1 1/4 pounds small white mushrooms (1/2 to 1 inch in diameter) |
1 teaspoon fresh lemon juice |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 pound small fresh shiitake mushrooms, stems discarded |
1 pound oyster mushrooms, trimmed and halved lengthwise if large |
1/2 cup finely chopped fresh flat-leaf parsley |
1 tablespoon finely chopped garlic |
Directions:
1. Trim portabella stems and thinly slice lengthwise. Scrape away gills on portabella caps with a spoon, then cut caps into 1/8-inch-thick slices.
2. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté white mushrooms with lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Transfer cooked mushrooms with a slotted spoon to a large bowl and keep warm, covered.
3. Sauté shiitakes, oyster mushrooms, and portabellas (caps and stems) in separate batches in same manner, using 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper for each batch, and transferring to bowl with white mushrooms.
4. Return all cooked mushrooms to skillet and sauté with parsley and garlic over moderately high heat, stirring, 1 minute.
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