Sauteed Shiitakes

Olive oil, one sliced leek, a lot of fresh shiitakes, and a splash of red wine. This recipe is going to make me throw out my scratched nonstick pan; shiitakes and other mushrooms absorb unpleasant metallic tastes when cooked in aluminum or iron, and somehow they picked up enough aluminum from the scratches in the teflon to give them a marked metal-y flavor. The splash of wine helped a little bit, and I didn't really notice any metallic taste in the leftovers the next day.

It's difficult to saute mushrooms for too long, as long as you don't burn them. The longer they cook, the more water they release and the more rich and concentrated their flavor becomes.

Shiitakes have high concentrations of immune-stimulating polysaccharides, but this lovely bonus can cause digestive distress if you eat huge amounts of them at once like I did.