Sauteed Mushrooms and Herbs

Thyme, basil or oregano and garlic. This is simple and versatile. From Culinary Classics, SD Symphony Orchestra League Cookbook. Good to make in advance and heat and serve when your meat entree is ready. The 2 teaspoon measure is for fresh herbs. Use 1/2 tsp. if using dried.

• Ready In: 15 mins
• Serves: 8-10

Ingredients

• 1  lb mushroom, small
• 3  tablespoons olive oil
• 1  tablespoon unsalted butter, unsalted
• 2  teaspoons fresh thyme, can use basil as well as oregano
• 3  garlic cloves, minced
•  salt and pepper

Directions

1. Wash and wipe mushrooms dry.
2. Heat olive oil and butter until very hot and add mushrooms. Toss quickly in hot oil. Reduce heat, cover and cook 6-7 minutes.
3. Remove lid and continue cooking until all liquid evaporates. Set aside until meal is ready.
4. When your meal is ready to serve, reheat the mushrooms and sprinkle with chopped herbs and garlic. Toss to mix.
5. Season with salt and pepper.