Sautéed Mushrooms Over Anything:

1. Chop up fresh mushrooms or rehydrated dry mushrooms into slices or chunks. Remove tough parts of stems. Smaller mushrooms can be cooked whole.

2. Add mushrooms to a dry pan. Salt lightly. Heat to medium-heat and stir regularly to prevent sticking.

3. Allow excess moisture to cook out of mushrooms (make sure there is no more water in the pan before moving on to the next step).

4. As you see mushrooms begin to brown and crisp up, add oil or butter (optional: add some fresh cracked pepper).

5. Continue to stir and allow the mushrooms to keep crisping for a few minutes. Once they’re browned to your liking, they’re ready to serve! Finish with a squeeze of fresh lemon if you’re into it!

HEADS Up!

Mushrooms can act as flavor sponges in your meal, but can also be literal sponges. That means they will absorb a lot of water if you wash them.

If you do choose to wash them, make sure to cook off all the extra water before you add your oil/butter to the pan to avoid creating a slimy texture!

Lastly, mushrooms should never be consumed raw. When raw, their tough fibers can be difficult to digest for some people. Please make sure to cook well before consuming!