Sauteed Mushroooms

Joyce's Notes: I discovered this method by trial and error. Years ago I prepared this for my parents. The dinner was presented at Beechwood Farm, adjacent to the Winery property, where my parents lived after moving from Landisville, PA. In those days, my sisters and I would take turns preparing a weekend meal, which allowed our mother a break. Her favorite expression of gratitude was: "The dinner was delicious, because I did not have to make it!" For that dinner, my father joined the chorus of approval, which meant that I succeeded absolutely.

Sautéed Mushrooms
8 1/2	oz tsp.	White Mushrooms Light Olive Oil Brush the soil from the mushrooms with soft brush while rinsing with water. Lay on a paper towel to drain. Trim any dark blemishes. Cut large mushrooms into smaller pieces, depending on desired use. Place olive oil in a 12" skillet, and spread it with a turner. Add the mushrooms. Turn burner to #6 (medium-high). After the mushrooms begin to sizzle, shake and stir repeatedly until golden brown on all sides. If juices form, turn heat to #7. Avoid simmering and overcooking.
Note		If doubling the recipe, sauté each batch separately. Do not crowd the mushrooms. Wash and dry pan between batches.
Suggestions		1) Serve with grilled steak, tossed salad, baked potatoes and Nissley Chambourcin, a dry red wine. 2) Add to stir fried chicken, and serve with Nissley Candlelight, a semi-dry rosé wine. 3) Make marinated mushrooms for hors d'oeuvres, and serve with assorted Nissley wines.