Warm Mushroom Salad
Ingredients
- Hearty dollop of butter
- Olive oil
- 4-5 c mushrooms cleaned (King Erengi, Shitake, Portobello, Chanterelles, Lobster, baby button, etc)
- 1/4 c chicken or vegetable stock
- 1 c mixed olives - whole green and kalamata
- Speck - prosciutto
- Fresh oregano
Instructions
- Thick cut the larger mushrooms, keep the buttons ones whole.
- Melt the butter in a large pan, add oil so butter doesn't burn
- Add the mushrooms, gently tossing every couple minutes. Cook for 6-8 minutes
- Lightly salt, add pepper to taste
- Add stock and let simmer for about a minute
- Add oregano, speck, and olives and toss
- Let heat through and serve
Notes
Adapted from Chuck Hughes - Chucks Day Off