Mushrooms

• Use the small dark mushrooms Mini-Bella @ Costco & Safeway
• However you can also use the regular white mushroom but they do give off more liquid.

1. This is the way I do them:
2. Use a fairly large pan as the mushrooms so that the mushrooms touch the pan. This prevents them from being steamed.
3. Heat a little olive oil - you may need to add more as mushrooms really sop it up & add mushrooms - stirring continually.
4. Heat should high to avoid too much liquid especially with the white mushrooms. The dark mushroom don't giveo ff too much liquid so heat can be lower. If too much liquid then it needs to be cooked off on very high heat, otherwise the mushrooms will have a bitter taste. Stir continually and add seasonings.
5. Add seasonings: garlic, Italian seasonings, pepper BUT NO SALT. Salt can be added prior to serving if needed because during cooking it causes too much liquid to be released
6. A little amount of liquor can be added.
7. Cooking time: mushrooms cook fairly fast. I usually do them to the point where there is almost no liquid and then turn the heat up high just before serving
8. Parsley: chopped fresh parsley can be sprinkled on the top prior to serving

mushrooms, also

Taken from www.epicurious.com/recipes/member/views/mushrooms-50110903 (may not work)