Sautéed Wild Mushrooms

• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 4 tablespoons unsalted butter
2. 2 tablespoons extra-virgin olive oil
3. 4 pounds assorted wild mushrooms, such as oyster mushrooms, chanterelles and black trumpets, tough stems discarded
4. Salt and freshly ground pepper

1. In a large deep sauté pan, melt 2 tablespoons of the butter in 1 tablespoon of the oil over high heat. Add half of the mushrooms, season with salt and pepper and sauté until tender, about 7 minutes. Transfer to a platter. Repeat with the remaining butter, oil and mushrooms.
2. Return all of the mushrooms to the pan and toss over moderately high heat until warmed through. Transfer to a platter and serve immediately.