Mushroom Sauté
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds portobello mushrooms, stems removed, caps thickly sliced
- 1/2 pound white mushrooms, stems removed, caps thickly sliced
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 4 garlic cloves, chopped
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons white wine or water
- 1/4 cup chopped flat-leaf parsley
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