the universal mushroom…

22 Jun

I often sautee a lot of mushrooms at a time to use in future recipes during the week.  I think they go with almost anything!  On top of steak, mixed in a pasta salad, accompanying some chicken, tossed in a leafy spinach salad…the possibilities are endless.  Since they pack a punch in the flavour department, they’re handy to have to even whip up in sandwiches on the fly!

Here’s my super easy recipe for universal mushrooms!

What you need!
3 packages of different kinds of mushrooms (in this case, oyster, portobello and button)
2 tbsp of dark soy
salt
pepper
olive oil

What to do!

1.  Slice your mushrooms into equal pieces.

2.  In a large skillet on high heat, drizzle some olive oil and add in the sliced mushrooms.  Add in the seasoning and sautee until tender.

Fun fact: If you don’t crowd the pan, the mushrooms will not become watery but stay nice and dry!
Second Fun Fact: if you scrape the fins of the underside of the portobello mushrooms off, you won’t tint your food a weird grey colour

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2 Responses to “the universal mushroom…”

  1. Conan Dean June 24, 2010 at 1:53 am #

    This sounds super easy! It looks so delicious, too. Thanks for sharing,
    +1

  2. Tes June 22, 2010 at 9:41 am #

    This sounds super easy! It looks so delicious, too. Thanks for sharing,

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