Ingredients

　　6 ounces shiitake mushrooms

　　8 ounces cremini mushrooms (also called baby portobellos)

　　2 teaspoons olive oil

　　1 shallot, minced

　　Coarse salt and fresh ground pepper

　　Cut off the shiitake mushroom stems and discard; thinly slice the caps. Trim the tough ends of the cremini mushrooms, then quarter each mushroom. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallot; cook until lightly browned, 1 to 2 minutes. Add the cremini; cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat to medium. Add the shiitakes; cook until tender, 5 to 7 minutes. Season with salt and pepper.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.