b'Nicks Sauted Mushrooms I N G R E D I E N T S with Garlic and ShallotsFunghi Spadellati4 tablespoons extra-virgin olive oil, divided 8 garlic cloves, thickly sliced ounce dried porciniIn a 12-inch nonstick saut pan, heat 2 tablespoons extra-virgin olive oil over mushrooms pound shiitake mushrooms medium-low heat. Add the garlic and cook for 5 to 6 minutes until the garlic is so,pound white buon stirring occasionally. Remove the garlic with a sloed spoon and set aside for later. mushrooms Dispose of the oil. pound crimini mushrooms2 teaspoons onion powder Place the dried porcini mushrooms in the food processor. Process until they become 2 teaspoons garlic powder a grainy powder. Reserve 3 teaspoons of the porcini powder for this recipe and set 1 teaspoon salt the rest aside for another time1 teaspoon pepper cup finely chopped shallots In a large bowl, combine the whole mushrooms, porcini powder, onion powder, 3 tablespoons extra-light olive oil garlic powder, salt, pepper, chopped shallots and 2 tablespoons extra-virgin olivecup sherry oil. Let the mixture rest for at least 15 minutes.2 tablespoons finely choppedfresh parsley Pour the extra-light olive oil into the 12-inch saut pan and warm over high heat for 2 minutes. Add the mushroom mixture and cook for 5 to 6 minutes, stirring well. Add the sherry and cook for 3 more minutes, stirring well. Reduce heat to medium and add the cooked garlic. Stir well into the mushrooms and cook, stirring occasionally, for 5 to 7 more minutes. Add the parsley, stir well, and cook for 2 to 3 more minutes. Keep the mushrooms warm on low heat until ready to serve.75'