Mushroom Hash
SidesIngredients:
½ C porcini olive oil
2 lbs shitake, domestic, or wild mushrooms, trimmed and quartered
salt/pepper
2 T chopped fresh thyme (2 t dried)
¼ C finely chopped garlic
2 T chopped parsley
Cook batches of mushrooms in equal proportions of oil until browned. Add salt/pepper, thyme and parsley. Add garlic to last batch. Mix together and serve warm, or refrigerate up to 2 days.
