Ingredients
6 ounces shitake mushrooms
8 ounces cremini mushrooms
2 teaspoons olive oil
1 minced shallot
coarse salt
ground pepper
Preparation
Prepare 6 ounces shiitake mushrooms and 8 ounces cremini mushrooms (also called baby portobellos).
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 1 minced shallot; cook until lightly browned, 1 to 2 minutes.
Add cremini; cook, stirring occasionally, until softened, about 5 minutes. Reduce heat to medium. Add shiitakes; cook until tender, 5 to 7 minutes. Season with coarse salt and ground pepper.
