Sauteed Wild Mushrooms

Name: Sauteed Wild Mushrooms
Yield: Serves 4 to 6 (Makes 1 to 1 1/2 cups)
Ingredients: 2 tablespoons, unsalted butter; 8 ounces, fresh shiitake mushrooms, or chanterelle, oyster, or cremini, stems trimmed and discarded, mushrooms wiped clean and sliced thin

Side Dishes
Vegetables
Vegetarian
Quick

Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV

For a great garnish to mushroom soup, float a few sautéed mushrooms in each bowl of soup for visual, textural, and flavor appeal.

SERVES 4 to 6 (Makes 1 to 1 1/2 cups)

TIME 20 minutes

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