Esca’s Chef Dave Pasternack's sauteed wild mushrooms goes perfectly with pan-seared striped bass with roasted sweet potatoes.

Ingredients

• 1/4 Cup extra-virgin olive oil
• 1 Pound assorted wild mushrooms
• 1 Teaspoon salt
• 1/2 Teaspoon freshly ground black pepper
• Juice of 1 lemon (omit if using black trumpet mushrooms)

Preparation

Step 1:

In a large sauté pan, heat the olive oil over a medium-high flame. When the pan is hot, place the mushrooms to cover the surface (the pan should still be roomy), and toss to coat in the oil; do this in batches if necessary. Season with the salt and pepper, and let the mushrooms sit, undisturbed, for about 2 minutes, before turning. When the mushrooms have softened and browned, add a squeeze of lemon juice, toss to coat, and remove from the heat. Repeat, if necessary, until all the mushrooms are cooked. Serve hot or at room temperature.