Recipe: Mushroom Medley

Serves 4.

Note: You can make this with ordinary white button or cremini mushrooms, but it's fun to try less familiar varieties. The larger mushrooms may need to be sliced. In today's recipe we've used a mix of shiitake, cremini, beech and oyster. From Beth Dooley.

• 2 lb. mixed cultivated fresh mushrooms (cremini, shiitake, oyster, etc.)

• 3 tbsp. unsalted butter, more as needed

• 1/4 c. finely chopped shallot

• 2 tsp. chopped fresh thyme

• 2 small cloves garlic, minced

• 1/2 c. chicken or vegetable stock

• Salt and freshly ground black pepper, to taste

Directions

With a damp paper towel, wipe the mushrooms clean or quickly dunk in water and pat dry.

Heat a wide skillet over medium-high heat and add the butter, swirling the pan. When the butter begins to foam, toss in the shallots and mushrooms and cook, stirring, until the mushrooms have released their juices and are lightly browned, about 8 to 10 minutes.

Serve over polenta, on toast or toss with pasta.