Gourmet Mushrooms

What goes with a beautiful cut of beef better than gourmet mushrooms? This recipe is delicious! I am fortunate to live near a grocery store that carries a nice variety of mushrooms. The fancier, the better, for this recipe. I can't bring myself to pay $60 for a pound of mushrooms, so I combined some more affordable mushrooms for this recipe. This can be prepared while your beef is cooking.

Adapted from www.foodnetwork.com.


Serves 4.

Ingredients
2 pounds mixed gourmet mushrooms (I used portobello, cremini, and trumpet)
1/2 cup high-quality extra virgin olive oil
4 large shallots, chopped (about 1 cup)
4 Tbsp grass-fed butter
2 tsp sea salt
1/2 tsp freshly ground black pepper
6 cloves garlic, minced (2 Tbsp)
1 cup flat-leaf Italian parsley, chopped

Preparation

1. Clean mushrooms by brushing off any dirt and then rinsing in a colander under cool water. Pat dry, then rinse and discard the stems.
2. Slice small mushrooms and cut large mushrooms into a 1/2-ich dice.
3. Heat oil in a large skillet over low heat. Add shallots and saute until translucent, about 5 minutes.
4. Add butter to pan. When melted, add mushrooms and toss gently to coat.
5. Season with salt and pepper.
6. Increase heat to medium and continue to cook for 10 minutes or until mushrooms are tender, stirring frequently.
7. Stir in garlic and continue to cool for 2 more minutes.
8. Add parsley and gently toss to combine.
9. Season with additional salt and pepper, if desired.