Sautéed mushrooms are incredibly versatile. They can be used in omelettes, as a topping on burgers, to garnish salads or vegetable dishes, atop seared meats, or simply eaten as a side dish.
- butter or olive oil
- Rinse the mushrooms, pull out the stems and save them for stock (I keep a "stockpile" in my freezer, in which I save bones and veggie scraps. When I have enough, I make a batch). Slice the mushroom caps.
- Heat the fat in a large saucepan, and when hot, add the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, and slightly browned.
- Use in whatever way suits your fancy.