Sautéed Mixed Mushrooms

The contrasting flavors and textures of cremini, shiitake, and oyster mushrooms make this recipe especially good. However, you can prepare this recipe with just one or two of these mushrooms, if you like.

These mushrooms make an excellent accompaniment to most any meat dish. You may also serve them as a pasta sauce or spooned over polenta.

Italian recipe name: Funghi Misti Trifolati

Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Yield: 4 servings

Ingredients:

1/4 cup olive oil

5 cloves garlic, peeled and chopped

1 teaspoon chopped fresh oregano, or 1 teaspoon dried oregano

2 teaspoons chopped fresh parsley, or 1 teaspoon dried parsley

15 cremini mushrooms, sliced 1/4-inch thick

20 oyster mushrooms, sliced 1/4-inch thick

20 shiitake mushrooms, sliced 1/4-inch thick

1/4 cup white wine

1 cup chopped canned plum tomatoes

Salt and pepper to taste

1. In a medium skillet, heat the olive oil. Add the garlic and cook over medium heat until golden, about 2 minutes. Add the oregano and parsley, cook another 30 seconds, and then add the mushrooms.

2. Sauté the mushrooms over medium-high heat, tossing or occasionally stirring, for 2 to 3 minutes. Add the white wine and tomatoes, season with salt and pepper, and cook, covered, at a simmer for 15 to 20 minutes. Add 2 or 3 tablespoons water, if necessary, to keep the mushrooms moist. The mushrooms should be tender. Serve warm.