Recipe courtesy of Barefoot Contessa on the Food Network
2 pounds mixed wild mushrooms
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 T (1/2 stick) unsalted butter
2 t kosher salt
1/2 t freshly ground black pepper
2 T chopped garlic (6 cloves)
1 cup chopped flat leaf parsley
Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. 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 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.
*My Notes: I had a lot of common white button mushrooms and used those instead of a wild mushroom mix. Also, this dish had a lot of oil so I think I'll cut down the amount of olive oil next time I cook it.