Vrghr wuffy is a fan of the fungus! This wuff uses mushrooms in all sorts of recipes, from soups to steaks, to stews to sauces. Their rich, earthy, "umami" flavors make this wuffy go "Mmmm!".

Sometimes, as with this Thanksgiving holiday feast, several of Vrghr's dishes will include them. Instead of cooking up separate batches of the marvelous mushrooms for each dish, wuff will often put together a large bunch at once, and then portion them out to the other dishes. Or save some, to top a steak or roast, or just enjoy by themselves.

This dish features a nice variety of mushrooms. Wuff has taken to shopping his local Asian market, and discovered that they stock a huge selection of different types, far more than just the White Button, Crimini, and Portabello that his "American mart" generally features. Vrghr has taken to adding the Asian Mart's fresh Shitaki, Oyster, Shimeji and Trumpet mushrooms to his normal "American" selections, and the result has been lovely!

This is another of Vrghr's "Basics" recipe. The mixture of mushrooms can be adjusted to suit your own tastes, or what you have available. And the selection of wine (wuff used Sherry this time) is also flexible. But the fundamental process remains the same, and the result can be used in a LOT of different ways!

Sautéed Mushroom Medley

Ingredients:
1 lb White Button Mushrooms, sliced
1 lb fresh Shitaki Mushrooms
1 container (~8 oz) Shimeji (white beech) Mushrooms
1 container (~8 oz) Buno Shimeji (brown beech) Mushrooms
3 Tbs Butter
2 Tbs Olive Oil
1 Tbs minced Garlic
2 tsp "Omnivore Salt"
2 tsp ground Black Pepper
3 tsp Granulated Garlic
½ Med Dry Sherry

Directions:
Remove the white and brown beech (shimeji) mushrooms from their growing containers Cut off and discard the root/foot area. Slice their stems in half, then slice off the heads, leaving you three sections.

Slice off the stalks of the Shitaki mushrooms. Cut them in half lengthwise, then cross-cut in half again. Slice up the heads into ~1/3 inch wide pieces.

Heat the butter and olive oil in a very large skillet until the milk solids in the butter begin to brown slightly and it smells nutty.

Add the mushrooms (carefully, it can splatter hot butter/oil). Stir everything around to coat it all with the hot oil/butter.

Sprinkle with the salt and pepper. Continue stirring and flipping the mushrooms. They should begin to hiss and sizzle as they start to give up their liquids.

Add the minced garlic. Continue cooking until the mushrooms are reduced by about 2/3s and all are darkened.

Sprinkle with the granulated Garlic. (The minced garlic added above will cook until its toasty and nutty and much milder. The Granulated Garlic adds a little "pop" of the pungent raw garlic flavor.) Add the Sherry, and continue to cook another 4-5 minutes until most of the sherry is evaporated.

Reduce heat to low. Taste, and adjust salt/pepper as desired.

ENJOY!

NOTE: "Omnivore Salt" is a lovely blend of herbs, spices, and quality sea salt. You can find it online here: www.omnivoresalt.com