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By Craig Claiborne
Wash and slice the mushrooms, cutting through caps and stems. Marinate the mushrooms for one hour in one-half cup of the olive oil containing the salt and pepper.
Heat the remaining oil in a heavy skillet. Drain the mushrooms and sauté them in the hot oil for about five minutes, until just tender.
Add the remaining ingredients and toss lightly. Serve immediately.
© 1966 Craig Claiborne estate. All rights reserved.