Mushrooms can be eaten raw or cooked.  There are a variety of mushrooms and each carry different flavors suitable for different dishes.  The most popular mushrooms for cooking (varying by country of course) are: white/button, portobello/portabella, porcini, chanterelle, crimini, shiitake, and oyster, among many others.  Mushrooms are a good source of B Vitamins (including riboflavin, niacin, and pantothenic acid) and minerals (including selenium, potassium, and copper).

About this recipe
This is my mother’s recipe which she makes often and everyone loves.  I usually prepare sautéed mushrooms to be served as a simple yet flavorful side dish to chicken, beef or pork.  It can even be eaten cold with bread, or you may use it in a savory pie.  I often use baby portabella and/or white/button mushrooms for this dish; sometimes I even mix the two.  Baby portabella has an earthier flavor, and although button mushrooms are bland when eaten raw, the flavor is intensified when cooked and is a great mushroom used for absorbing other flavors and/or seasonings; making it a versatile mushroom for cooking.

Sautéed Mushroom
Serves 4 people
Prep time: 5 minutes
Cook time: 10-15 minutes

Ingredients:

• 8 oz (227g) of mushrooms, sliced (any mushroom of your choice, I suggest baby portabella or white/button)
• 1/3 medium onion, chopped
• 1 clove of garlic, minced
• 2 TBL extra-virgin olive oil (add a little more if not using non-stick pan)
• 1 tsp Worcester Sauce 
• 1/2 tsp fresh parsley, chopped
• Salt and pepper to taste

Directions

1. Sauté onions with olive oil until tender (approx 3-5 minutes) over low-medium heat.  Add garlic and cook another minute (do not let garlic get brown or it will be bitter).
2. Add sliced mushrooms and cook until tender (approx 5-8 minutes), stir often.  Add Worcester sauce and cook another 2 minutes.
3. Season with salt and pepper and add parsley. 
4. Serve warm.

This dish is quick to make and adds a nice flavor when served with meat or poultry.  Enjoy!