Aren’t mushrooms great? I agree with my father: “I never met a mushroom I didn’t like.” What’s even better is when it’s not just button or crimini mushrooms on hand, but more exciting varieties like oyster mushrooms or fresh shitakes.
We received a paper bag full of fresh shitake mushrooms in our CSA share this week, and this intrigued me because I had never encountered nor cooked with fresh shitakes. These were not the shriveled, dried ones that you find at the store! They were beautiful, and I decided that they needed to be the star of their own dish, not one of many ingredients in a stir-fry.
In this simple recipe, the fresh, woodsy rosemary perfectly compliments the earthy, forest-y flavors of the fresh mushrooms.
simple sautéed mushrooms
serves 1 as an entrée or 2 as a side dish
2 cups fresh mushrooms, any variety, chopped (here, I used fresh shitakes)
1 tablespoon fresh rosemary, finely chopped
freshly ground black pepper
Rinse and roughly chop the mushrooms. Sautée the mushrooms over medium-high heat with olive oil and rosemary until the mushrooms brown, reduce and release their liquid. (This takes about 5 minutes with a hot pan.)
Season the mushrooms with salt and pepper to taste, and serve them with their juices as an entrée or side dish. (I like to prepare a big batch of a mix of button, crimini and oyster mushrooms as a side dish for Thanksgiving.) Delish!