Sauteed Shiitake Mushrooms

• 1/4 cup extra virgin olive oil
• 1 pound shiitake mushrooms, trimmed of their stems (which can be reserved for stock but are too tough to eat) and sliced
• Salt and freshly ground black pepper
• 1 teaspoon minced garlic or 2 tablespoons chopped shallot
• Chopped fresh parsley for garnish (optional)

1. Put the olive oil in a large skillet over medium heat.
2. When it is hot, add the mushrooms, then some salt and pepper.
3. Cook, stirring occasionally, until tender, 10 to 15 minutes.
4. Add the garlic or shallot and turn the heat to high.
5. Cook, stirring occasionally, until the mushrooms begin to brown and become crisp at the edges.
6. Taste and adjust the seasoning if necessary, garnish with the parsley if you like, and serve hot or at room temperature.

extra virgin olive oil, shiitake mushrooms, salt, garlic, fresh parsley

Taken from www.epicurious.com/recipes/food/views/sauteed-shiitake-mushrooms-386734 (may not work)