Sauteed Mushrooms

Shiitake Mushroom growing in the forest, ready to be sauteed
Great as a side dish to any roast or broiled meat or as a main course over polenta or rice.
Sauteed Mushrooms

(Serves 4)

2 pounds of fresh mushrooms (any combination: shiitake, cremini, button, porcini, etc.)

┬Ż cup olive oil

4 shallots, chopped
4 tablespoons butter
Salt, pepper
6 cloves garlic, chopped
1 cup chopped fresh parsley (preferably flat-leaf)

Recipe Directions
Brush the cap of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones into chunks (so they are all approximately the same size.) Heat the oil in a large saucepan or skillet. 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 the mushrooms 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 more salt, and serve warm.  
Gerard's Wine Suggestion
Wine will depend upon the main course.