Sauteed Wild Mushrooms

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 cup flat parsley chopped
• 6 cloves garlic chopped
• 2 teaspoons kosher salt 
• 2 pounds mushrooms wild mixed such as cremini, shiitake, porcini, and portobello
• 0.5 cup olive oil good
• 1 cup shallots chopped (4 large)
• 4 tablespoons butter unsalted ()

Equipment

• sauce pan
• dutch oven

Directions

1. Brush the caps of each mushroom with a clean sponge.
2. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
3. Heat the olive oil in a large (11 - inch) Dutch oven or saucepan.
4. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent.
5. 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.