Directions:

Select a large (10 to 12 inch) heavy skillet. A smaller skillet will crowd the mushrooms causing them to steam.

Heat 1 tablespoon oil or butter over medium heat until hot enough to gently sizzle a mushroom slice. In order for the mushrooms to brown, the oil must be hot enough to sear, but not burn, the mushrooms.

Add mushrooms all at once; increase heat to medium-high. Cook, stirring occasionally, until mushrooms are tender, liquid evaporates and they begin to brown, about 6 minutes. Sprinkle with a pinch of salt and ground black pepper.

Variations:

• Before adding mushrooms, saute 1/2 cup chopped onion or slivered red bell pepper in the oil.
• Saute mushrooms with 1-tablespoon fresh herbs (or 1 teaspoon dried herbs) such as thyme, rosemary and marjoram.

Serving Size: Makes 2 servings