Getting your player ready...
From “Earth to Table,” by Jeff Crump and Bettina Schormann. Serves 4.
Ingredients
3 tablespoons extra-virgin olive oil
8 cups sliced wild mushrooms (such as shiitake, oyster or morel)
2 tablespoons water
1/4 cup unsalted butter
2 tablespoons minced shallots
1 tablespoon chopped fresh chives
1 clove garlic, minced
Salt and pepper
Directions
Heat a large skillet over high heat. Add oil and wait 30 seconds. Add mushrooms and water. Cook, without stirring, until mushrooms are crispy and golden, about 8 minutes. Remove from heat and stir in butter, shallots, thyme, chives and garlic. Season to taste with salt and pepper.
