- 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.