sautéed mushrooms

Ingredients:

8 ounces shitake mushrooms

8 ounces cremeni mushroos

2 tablespoons butter

Directions:

Stem and slice the mushrooms.

In a large heavy skillet heat the butter over medium heat. Add the mushrooms and sauté, stirring occasionally until they have thrown off their water and begin to crisp. Season with salt and pepper.

Can be made several hours ahead of time. Let cool, cover and refrigerate.

Reheat in one tablespoon of butter in a clean skillet.

Serves 6