Mediterranean Savor: Sautéed mushrooms with pine nuts and raisins

 

Heat a little   extra virgin olive oil  in a skillet; first, sauté the  pine nuts  and  raisins  (I hydrated them previously although it is not necessary, it depends on the taste); when the pine nuts are browned, remove all the ingredients and set aside. 

Then, in the same oil, sauté the mushrooms (previously washed and cut, as desired; if they are small, I put whole mushrooms).

Rice goes very well with mushrooms and in this way the dish is more nutritious.