MUShROoM SAUTÉ

SIDES

MUShROoM SAUTÉ

After I finished working at the Bismarck, it was suggested I stop by Rowena’s café and ask a chefnamed Raulf if he had any ideas for my book.The Hyur with a bright pumpkin orange chef's outfit was happy to show me a few things around the kitchen, yes, yes, and after I brought up my plans for my cookbook,Raulfwas
shocked.He too had gotten help from the Warrior of Light and shared a mushroom sauté that the Warrior had brought him when he needed some assistance.

Difficulty:

Easy

Prep Time:

15 minutes

Cook Time:

30 minutes

Dietary Notes:

Vegetarian

Equipment:

Medium frying pan, spatula
1 tablespoon olive oil
2 tablespoons butter
8 shiitake mushrooms, stems removed and sliced
6 baby portobello mushrooms, stems removed and sliced
1 cluster beech mushrooms, roughly chopped
1 king oyster mushroom, sliced
1 cluster of oyster mushrooms, roughly chopped
1 tablespoon rosemary, chopped
1 teaspoon salt

In a medium pan over medium-high heat, melt the butter with the oil. Add the mushrooms. Sauté until they have turned golden brown, about 1o to 15 minutes.
Remove from the heat and season with rosemary and salt.

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