Sauté of Wild and Domestic Mushrooms

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mushrooms
domestic
oyster
portabello
garlic - minced
butter
parsley - Italian, chiffonade
s&p

=Drop the mushrooms into a very hot pan, large enough to hold them with out crowding. After the mushrooms are sauted golden brown, add garlic and butter, tossing. Add parsley, salt and pepper, serve immediately.