Simple Sauté for Any Type of Mushroom

This sauté works well for any type of mushroom or a mix. Once you’ve cooked the mushrooms, add them to quiches, pizza, dumplings, grain bowls, pastas, or toast with an egg on top. The key is to let the mushrooms release some of their liquid before adding in oil or butter.

1. Salt the mushrooms then cook in a dry pan or with a little water over medium heat. Let mushrooms release their liquid, 5-10 minutes.

2. Once their liquid is released, add oil or butter and stir.

3. Can add a small amount of mild acid here (e.g., white wine, lemon).

4. Remove mushrooms from heat and add chopped fresh herbs of your choice.