Fresh Mushrooms

| regeekulous

Who says dinner can’t be fresh sauteed mushrooms from Jacobson Family Farms, a baguette from pHlour Bakery and some left over grapes from a friend’s going away happy hour?

Close up the lions mane looks like an exotic coral.
Ready to eat. You are better off not asking how much butter and oil I used.
I don’t chop my mushrooms evenly because I like a variety of textures.
Fresh mushrooms keep their robust texture when cooked. The only seasoning I added was rubbed sage, salt and pepper.