Makes: 8 servings

Description: Any types of mushrooms work well here. Sear them in batches, without crowding in a hot skillet so that they will take on color without steaming.

Ingredients:
1 (8-oz.)  package stemmed and sliced fresh shiitake mushrooms
4 1/2  tablespoons olive oil
2  large portobello mushrooms (about 8 oz.), stemmed, cleaned, and chopped
1 (8-oz.)  package stemmed and sliced oyster mushrooms*
2  tablespoons butter
3  tablespoons minced shallots
2  garlic cloves, chopped
1/2 tsp.  teaspoon kosher salt
1/2 tsp.  freshly ground black pepper
3 tsp.  sliced fresh chives

Instructions: 1. Cook shiitake mushrooms in a single layer in 1 1/2 Tbsp. hot oil in a 10- to 12-inch nonstick skillet over high heat, stirring often, 4 to 6 minutes or until browned. Transfer to a medium bowl. Repeat procedure two more times with portobello mushrooms, oyster mushrooms, and remaining oil.
2. Melt butter in skillet over medium-high heat; add shallot, and sauté 2 to 3 minutes or until tender. Stir in garlic; cook 1 minute. Add mushrooms, salt, and pepper; toss gently to coat. Remove from heat; stir in chives. Serve warm.
*Crimini or button mushrooms may be substituted.

via Southern Living ~ My Recipes