Mushroom and Garlic Sauté
3 Portabello Mushrooms, clean and chop into 1/4-1/2 pieces
5 Shiitake Mushrooms, clean and chop into 1/2” pieces
4 Spring garlic with stems – clean and chop cloves. Slice thinly green stalk.
salt and pepper to taste
Heat 2 tablespoons of olive oil in a sauté pan.
Add garlic, both chopped cloves and thinly sliced green stalk.
Sauté one medium to low heat stirring frequently for approximately 10 minutes.
Remove to a bowl.
Add mushrooms and a tablespoon fresh thyme to pan with a little olive oil and sauté for approximately 15-20 minutes.
Stir mushrooms into bowl with garlic and a little olive oil.
Salt and pepper to taste.
Refrigerate in a glass jar up to 2 weeks.
This is a wonderful addition to scrambled eggs, frittata, grilled fish, vegetables, pasta or spicing up a bowl of rice.
Love the mix of mushrooms in your recipe. I also love using a gourmet French mustard.