It seems a bit silly to actually post a recipe as simple as this, but I believe that this simple preparation, showcasing the mushroom, is absolutely divine. I feel if I write about it, you will feel inclined to give it a try next time you are face to face with these delectable beauties.
This last time I got mushrooms, I got a mixture of about four different varieties. There is one mushroom that I was unfamiliar with until just recently, known as the lion’s mane. This mushroom looks like a small brain or a cauliflower but it has an incredible fragrance, very floral.
I got a pound/ half kilo of lion’s mane, shitake, oyster and king oyster mushrooms. All their different shapes, sizes and hues makes them look like they are from some distant planet.
If you happen to live in Colorado or if you just want to read more about these exotic gems, visit Hazel Dell Mushrooms at the Boulder Farmer’s Market or online.
Now, onto the cooking part. There are no hard and fast rules for this sauté at all. If you can’t find or don’t have the exotic mushrooms, use any type you can find. All mushrooms are tasty. Mushrooms tend to shrink a lot after cooking, so what may look like a huge, heaping pile of mushrooms, will reduce to a plateful.
One pound/half kilo of mushrooms was enough for the six of us as a side dish.
