Lightweight Eats

After 30 minutes, you will be highly skeptical. After an hour, you will be worried that the mushrooms are starting to burn. That's when you know they're perfect.

The mushrooms reduce significantly in volume when cooked. Expect to have about 1/3 the amount you started with.

2T oil

1 pound brown mushrooms, cleaned and sliced

1t salt

2T sesame oil

1T soy sauce

1. Heat the oil over medium heat in a large nonstick skillet. Seriously, MEDIUM heat.

2. Add the mushrooms and the salt. Stir to combine. Stir every 10 minutes. If the mushrooms aren't starting to wilt and lightly brown, turn the heat up a notch.

3. At 30 minutes, the mushrooms will be lackluster: significantly reduced in volume but otherwise soggy and pale. Cook for 10 more minutes at this temperature, or until they are looking a bit less soggy.

4. Around 40 minutes, turn the heat up a bit more and add the soy sauce and sesame oil. 

5. Continue cooking, stirring every 3-6 minutes until the mushrooms are very dark. When you think you might have burned them, take them off the heat.

Serve as a garnish on soups, a bread topping, or eat plain. You don't need a lot, but you will wish you had more.