sautéed mushrooms

I adore mushrooms. And while I love them in soups, stews, sauces, etc. they are also supremely excellent simply sautéed and on their own.

And, while I used shiitakes for this particular recipe, you can substitute any mushroom in its place. This recipe is that versatile.

Ingredients:

3 Tbsp evoo

2 clamshells of shiitake mushrooms, stems removed and wiped with damp paper towel

2 Tbsp diced fresh rosemary

1/2 tsp salt

Directions:

Bring a large cast iron skilled to medium high heat.

Toss all ingredients together in a large bowl.

Add to skillet.

Sauté until mushrooms have softened and started to brown.

Remove from heat and serve.