2 packages of Japanese enoki “straw” mushrooms
2 cups of shitake mushrooms, rinsed and sliced thin
2 cups of oyster mushrooms, rinsed and sliced thin
2 cups of maitake mushrooms, rinsed, trimmed and sliced
1 teaspoon of ghee or grapeseed oil
2 cloves garlic, smashed then minced
Sliced scallions for garnish
Heat a shallow pan on high, lower heat after one minute. Add ghee, butter or grapeseed oil, let sizzle. Add garlic and saute until fragrant but not brown. Add the mushrooms. Continue to saute adding a little water to prevent sticking but not too much since the mushrooms have a ton of water content. Season with salt and pepper. Continue to saute until all the mushrooms are soft and begin to brown, about 10-15 minutes. Remove from heat, plate and garnish with fresh scallions. Serve hot.