1 lb. fresh white button mushrooms, washed well, then quartered like a cross
5 oz. fresh Shitake mushrooms, washed well, stems removed from the caps with a knife and discarded
1 jumbo fresh Portobello mushroom cap, washed well, stem removed and discarded, sliced into 3/8 inch wide steaks, then crosswise into 3/4 inch wide segments
4 total T. extra virgin olive oil
fresh grind black pepper
Prep mushrooms first. Then we’re going to cook each type of mushroom separately, but in the same skillet, and rather quickly on medium high heat. If by the time you get to the second batch of mushrooms, the skillet is too hot, reduce the heat somewhat. Act quickly though, we’re not simmering here.
In extra-large skillet over medium high heat, melt 2 Tablespoons olive oil.
Add button mushrooms only. Add salt and black pepper to taste, then saute till water releases from the mushrooms and then almost evaporates, stirring often. Transfer to bowl.
Add another Tablespoon of olive oil to the skillet and immediately place Portobello pieces into skillet. Salt and pepper to taste, then saute quickly, without leaving the stove, flipping to make sure they only brown, not burn. Taste for doneness, then transfer to same bowl as button mushrooms – on top, don’t mix them.
Now add another Tablespoon oil to skillet and do the same with the Shitake mushrooms. They cook up faster than the others, just make sure all sides are done, without leaving the stove. Transfer to bowl with other mushrooms and let set till at room temperature then pack them in covered container and refrigerate till ready to use them in a recipe.
Notes: This is what I do when I buy a lot of mushrooms at once, so they don’t go bad before I get to use them. I only use oil, salt and pepper, since I don’t know what I’ll be making with them.
If I’m going to use all types of mushrooms in one recipe, then I’ll pack them together, otherwise I pack them separately till I make up my mind.