SAUTÉED MUSHROOMS WITH FRENCH SHALLOTS & OREGANO

COMPLIMENTARY RECIPE

“Most cultivated and Asian mushrooms are available year round, although wild mushrooms are generally only in season during Autumn and Winter. This dish will work well with any combination of mushrooms. Try varieties such as slipper jacks, chanterelles and pine mushrooms.” - Chef Mark Jensen

SERVES 4, as a side dish

INGREDIENTS

200 g shiitake mushrooms
200 g shimeji mushrooms
200 g oyster mushrooms
4 tablespoons olive oil
100 g French shallots
2 garlic cloves
2 tablespoons chopped oregano
1 tablespoon finely grated lemon zest

METHOD

Trim the mushrooms and wipe with a damp cloth. Place a frying pan over a medium-high heat, add the olive oil and then the mushrooms, and toss the pan to distribute the mushrooms. Reduce the heat to medium and add the shallots and garlic. Cook for 5 minutes, tossing the pan occasionally so the ingredients cook evenly. Add the oregano and lemon zest, and cook for a further 2 minutes. Season with sea salt and freshly ground black pepper, and serve.