These are quite simply amazing. Served as an appetizer or a side, they’re sure to delight anyone who enjoys mushrooms.

INGREDIENTS
1-2 tbsp Olive Oil (not Extra Virgin – that stuff’s for salads)
Garlic (we like a lot – like 6-10 cloves)
3 pints Portobello Mushrooms (small ones), cut into large-bite sizes (they’ll cook down)
½ tbsp to 1 tbsp Basil
1 tsp Salt
1 tsp Pepper

If you have a cast iron skillet, that’s the one for this. If you don’t, go buy one. Right now. We’ll wait. Ok, if you can’t get out because you’re snowed in … you’ve got a pass this time.

Pretty basic… and wonderful.

METHOD
preheat the OO on medium high heat …

add the garlic and let it cook for just a minute…

add the Mushrooms, basil, salt, and pepper

Using wooden spoons or tools, stir frequently.

Allow the mushrooms to cook down quite a bit, about half in size or a bit less.

Keep stirring…

Try one – but be careful, it will be HOT!! If it’s still just a bit firm but has a great mouth feel and you can taste all of the wonderful flavors, it’s time.

SERVE hot in small bowls… they help keep the heat in.

OPTION: You can spice it up with red pepper flakes or a little chili powder