This weekend the mushroom capital of the world, Kennet Square, held it's annual mushroom festival. Though I did not have the pleasure of attending, one of my culinary-partners-in-crime did and brought me back some ridiculous Phillips Mushroom Farm's mitake, "hen of the woods" mushrooms. After a long shift and a couple of drinks, we cooked up these bad boys. For me cooking mushrooms is about simplicity, and bringing out the wonderful flavors of the fungi. For this recipe I was fortunate enough to have some habanero-infused olive oil on hand. This is not necessary but I enjoyed the subtle heat the oil gives the mushrooms.

Sauteed Mushrooms

1/2 pound mushrooms

2 tbsp. olive oil or enough to cover pan

1 shallot, minced

1 clove garlic, minced

fresh herbs such as rosemary, oregano, chive

In a sautée pan heat oil and then add shallot and garlic. Cook for about 3 minutes or until translucent. Add mushrooms and herb mixture and cook till slightly crispy or desired texture. Remove from pan and lay on paper towel or newspaper to remove excess oil. Enjoy!

*Don't wash your mushrooms unless you really need to. If you must wash them, do it right before you're going to cook them, as to not ruin the flavor or texture.