Mushrooms with Herbs and Butter
Most cultures enjoy mushrooms, but none treats them more regally than the French. This prime example is best made with lots of butter (not bad with the smaller amount, either, of course) and wild mushrooms. But if you have access only to cultivated mushrooms, combine a couple of varieties—button with shiitake and portobello, for example, and, if possible, a small handful of dried porcini.This can also be served as a side dish, especially with poultry.
- 3 to 6 tablespoons butter
- 2 tablespoons minced shallot
- 1 pound mushrooms, preferably an assortment,
- trimmed and sliced ¼ cup chopped fresh parsley leaves
- 1 teaspoon fresh thyme or tarragon leaves
- 2 tablespoons chopped fresh chervil or basil leaves
- 2 tablespoons snipped fresh chives
- 1 teaspoon minced garlic, optional
- Salt and black pepper to taste
Instructions:
- Put the butter in a skillet over medium-high heat.
- When the butter foam subsides, add the shallot and cook for a minute. Reduce the heat to medium and add the mushrooms. Cook, stirring occasionally, for about 5 minutes.
- Add the remaining ingredients and cook, stirring, for another minute or two. Turn off the heat and serve hot or warm; these can also sit for a little while and then be reheated