Shitake Mushrooms with Sage

The other Eric Ripert recipe I made over the weekend.

Shitake Mushrooms with Sage

1.5 pounds shitake mushrooms (I actually used half shitakes and half wild mushrooms)

1 tablespoon olive oil, plus a little cooking spray

kosher salt and freshly ground white pepper

2 tablespoons chopped fresh sage leaves

1-2 tablespoons unsalted butter

1 shallot, finely diced

1 garlic clove, finely chopped

Heat the oil in a large saute pan over high heat. When the oil is almost smoking, add shiitake mushrooms, season with salt and pepper, and saute until mushrooms begin to brown, about 5 minutes. Add sage, butter, shallots and garlic, then lower heat and cook until shallots are tender, about 5 minutes. Serve hot.

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