Cook the Book: Pan Roasted Mushrooms Recipe
Ingredients
- 4 to 6 tablespoons extra-virgin olive oil
- 2 pounds mixed wild and cultivated mushrooms, cleaned, trimmed, and thickly sliced
- Kosher salt and freshly ground black pepper
- 1 or 2 shallots, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh tarragon (optional)
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