- 2 tablespoons olive oil
- 1 clove garlic, finely sliced
- 8 ounces Shiitake mushrooms, trimmed and sliced
- 15 ounces drained canned chestnuts packed in water
- Salt and freshly ground black pepper
Heat the olive oil in a skillet and slowly let the garlic get brown. Saute the Shiitake until soft (adding a spoonful of water if necessary so they don't burn). Add the chestnuts and saute just to reheat them and season well with salt and lots of ground black pepper.