Prep time: 10 minutes
Cook time: 15 minutes
1 lb. mushrooms, cut into ¼-inch slices (white button mushrooms, crimini/baby portabellas, and/or wild mushrooms)
2 Tablespoons extra virgin olive oil
2 Tablespoons butter
1 large pinch chile flakes
1/2 teaspoon salt
1/4 cup minced parsley
2 finely minced garlic cloves
2 teaspoons chopped capers
1. In a hot sauté pan, add oil and butter. When the butter starts to brown, add chile flake and cook for only 30 seconds.
2. Immediately add the mushrooms so that the chile flakes do not burn.
3. Cook the mushrooms until they are well browned and soft.
4. Add salt, parsley, garlic, and capers. Cook for 2 more minutes just to cook the garlic so that it is not raw.