Recipe information
Yield
Makes 10 servings
Ingredients
Preparation
Step 1
Trim portabella stems and thinly slice lengthwise. Scrape away gills on portabella caps with a spoon, then cut caps into 1/8-inch-thick slices.
Step 2
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté white mushrooms with lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Transfer cooked mushrooms with a slotted spoon to a large bowl and keep warm, covered.
Step 3
Sauté shiitakes, oyster mushrooms, and portabellas (caps and stems) in separate batches in same manner, using 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper for each batch, and transferring to bowl with white mushrooms.
Step 4
Return all cooked mushrooms to skillet and sauté with parsley and garlic over moderately high heat, stirring, 1 minute.
