Adapted from Simple to Spectacular by Jean-Georges Vongerichten & Mark Bittman
Serves 2
According to the authors, “the best treatment for mushrooms is sautéing” and this recipe serves as the starting point for more complicated recipes. Add a little more olive oil, and this can become a simple pasta sauce.
½ Tbs. butter ½ Tbs. extra-virgin olive oil ½ lb. mushrooms, trimmed, washed, and chopped 1 shallot, peeled and minced 1 clove garlic, peeled and minced salt and freshly ground black pepper ¼ cup chopped parsley
Put the butter and oil in a skillet and turn the heat to medium-high. When the butter melts, add the mushrooms, shallots, garlic, and salt and pepper to taste and stir.
Cook, stirring occasionally, until the mushrooms have given up their liquid and begun to brown, about 10 minutes. Stir in the parsley and serve.
