Dancing Mushrooms
This dish works well as an appetizer, but it can also be the start to so much more. Try it tossed with fresh cooked spring peas, served over pasta, or piled on a burger or steak.
3cloves garlic, minced
3shallots, peeled and cut into thin wedges
2tbsp. olive oil
1¼ pounds mushrooms (such as maitake, oyster, white button or shitake) broken into clusters or sliced
¼ cup snipped fresh mixed herbs, such as tarragon, rosemary, basil, oregano and/or parsley
¼tsp coarse salt
¼tsp cracked black pepper
1. In a large skillet cook garlic and shallots in hot oil over medium-high heat for 2 minutes. Add maitake mushrooms. Cook, stirring occasionally, for 10-12 minutes or until tender. If using oyster or button mushrooms, add them during last 6 to 8 minutes. Add shitake mushrooms during last 4 minutes.
2. Stir in herbs, salt and pepper.
Servings: 6 to 8 as a side dish
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