Sauteed mushrooms should be in everyone’s culinary repertoire. By themselves they’re an awesome side dish, but also they make perfect fillings for omelettes, and toppings for pizza or steak or tartine or smørrebrød. They can also be used as the base for soups. Just add broth and other vegetables, maybe an egg or two, and you’ve got yourself a hearty soup in no time.

I love this recipe because the high-heat cooking results in bouncy, juicy mushrooms.