Sauteed Mushrooms

Smother a steak with these.

Ingredients:
2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 T (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 T chopped garlic (6 cloves)
1 cup chopped flatleaf parsley

Prepare the mushrooms:
Clean the mushrooms, remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.

Heat the olive oil in a large Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

Serves 4