Sautéed Mixed Mushrooms Prep

Notes All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program.

2	lbs.	White mushrooms, quartered
2	lbs.	Cremini mushrooms, quartered
1	lb.	Shiitake mushrooms, stems removed, quartered
1	oz.	Garlic cloves, minced
6	fl. oz.	Olive oil, divided
1	Tbsp.	Sea Salt
1	tsp.	Black pepper, fresh ground

Place mushrooms, garlic and 3 Tbsp. of olive oil in mixing bowl, toss well to combine.
Evenly sprinkle with salt and pepper, toss to combine.
Heat sauté pan over medium heat and add 1Tbsp. olive oil. Working in batches, when oil is shimmering add 1/3 of the mushroom mix. Allow mushrooms to caramelize tossing every so often. Transfer cooked mushrooms to sheet tray to cool. Repeat 2 more times until all of mushrooms are sautéed. Allow to cool completely.
Transfer to a storage container, cover, label, store under refrigeration

Equipment