Sauteed Mushrooms

Sauteed Mushrooms

Serves 2, Generously

Heat a large skillet over high.  Add 1 tablespoon extea-virgin olive oil, swirling to coat.  Add 1/4 pound cleaned and sliced mixed mushrooms, such as chanterelle, cremini, and oyster.  Season with a large pinch of coarse salt and freshly ground pepper and cook until golden and tender, 4 to 5 minutes.  Transfer to a bowl and repeat with another 1/4 pound cleaned and sliced mixed mushrooms, using 1/2 tablespoons extra-virgin olive oil.  Add 1 teaspoon fresh thyme leaves to the second batch, then transfer to a bowl.  Season with salt and pepper, toss and serve.

 

 

EMBRACE YOUR INNER PHOTOGRAPHER – Get snapping, capture details with the powerful 10-megapixel sensor, insert a microSD card (32GB max) to expand the memory, load your Zink paper and print on the spot, add an artistic touch with the different picture modes available. Simile to the camera and take a selfie with the built-in selfie mirror or get yourself and the group in the shot with the self-timer feature

Polaroid Snap Instant Digital Camera (White) with ZINK Zero Ink Printing Technology

Polaroid Snap Instant Digital Camera (White) with ZINK Zero Ink Printing Technology

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s