ALL-PURPOSE MUSHROOMS

ALL-PURPOSE MUSHROOMS

Makes about 4 servings.

Note: This dish stores and reheats well. It should last for about a week in the refrigerator if kept in a tightly covered container. Reheat in the microwave, or over very low heat on the stovetop. The optional butter goes a long way for flavor.

• 1 tbsp. extra-virgin olive oil • About 1 tsp. unsalted butter, optional • 1 c. very finely minced onion

• 4 heaping, packed cups mixed mushrooms (domestic and wild) sliced or minced, a generous lb.

• 1/2 tsp. salt (possibly more)

• 1/2 tsp. dried thyme

• Freshly ground black pepper

Directions

Place a large, deep skillet over medium heat. After about a minute, add the olive oil, and swirl to coat the pan. If you like, you can also melt in some butter.

Add the onion and sauté for about 8 minutes, or until soft.

Stir in the mushrooms, salt, and thyme, and turn up the heat to medium-high. Sauté until the mushrooms are cooked through and their juices evaporate. This should only take a few minutes if the pan is hot and large enough.

Serve hot, warm or at room temperature.

Nutrition information per serving:

CaloriesXXFatXX gSodiumXXX mg

CarbohydratesXXX gSaturated fatXX gCalciumXX mg

ProteinXX gCholesterolXX mgDietary fiberXX g