Three mushrooms for workers

June announces a bit of domestic turmoil due to a new -and last- episode of renovation. As we are clearing space in half of our living premises, preparing food is almost perfunctory, where it not for three types of mushrooms which shine through during what is essentially a very simple preparation. I'm not such a fan of mushrooms, but the smell and taste of fried garlic do win over.

Three mushrooms for workers

2 portobello mushrooms, sliced
5-8 oyster mushrooms, whole
5-8 shiitake mushrooms, whole
3 cloves of garlic
olive oil + butter
fresh herbs for decoration (chives + flower, sage, parsley, mint, ...)

Heat butter and oil in pan, add garlic, fry, add mushrooms, fry, lower the heat and let cook a little. I put a lid on the pan. Towards the end, add the fresh herbs, let them wilt slightly. Serve with buttered bread.

It's not done, but I rinced the mushrooms with some water, so the mushrooms produced more liquid than usual. You can pick up the juices with buttered bread.