Whole Living, October 2011
- 3 to 4 tablespoons extra-virgin olive oil
- 1 1/2 pounds shiitake or mixed wild mushrooms, trimmed
- 1/2 cup water (or low-sodium chicken stock)
- Coarse salt
- In a large saute pan, heat 1 Tbsp
oil over medium heat. Working
in batches, add mushrooms.
Press down firmly with spatula to
sear mushrooms. Transfer to a
plate. Repeat with remaining oil
and mushrooms. Return mushrooms
to pan, add water, reduce
heat, cover, and simmer until
tender, 4 to 5 minutes. Season
with salt. Let cool completely.
Mushrooms can be refrigerated for up to 5 days.
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