• ½ to one pound of fresh Shiitake Mushrooms
  • 2 to 3 tablespoons Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 2 – 5 cloves of chopped garlic (optional)
  • 1 tablespoon fresh parsley to garnish

Trim mushroom stems to about ½ inch long.  Save the discarded stems for vegetable broth. Slice the mushrooms to ¼ inch thick and slice the stem down the middle, which makes it as tender as the rest of the mushrooms.

Heat olive oil in 12 – 14” frying pan, add mushrooms.  Sauté mushrooms on medium heat, turning as needed to achieve a nice brown carmelization, about 12 minutes.

Add the chopped garlic for about two to three minutes, with the salt and pepper. 

Put the mushrooms and garlic into a serving dish and garnish with parsley.

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