This recipe is great with shiitake mushrooms or a mixture of shiitake, cremini and white button mushrooms.
Serves 6.
3 T extra-virgin olive oil
10 cloves garlic, minced
1/2 C chopped parsley
1 lb fresh mushroom caps, quartered
Salt and freshly ground black or white pepper to taste
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In large saucepan, heat oil over medium heat. Add garlic and parsley and cook, stirring often, 1 minute. Add mushrooms and toss over high heat just until beginning to soften, 1 to 2 minutes. Remove from heat, season with salt and pepper. Serve immediately.
