4 - 6 servings
Chef Jean-Georges Vongerichten
1 teaspoon butter
1 tablespoon extra virgin olive oil
1 pound mushrooms, trimmed, washed and chopped
2 shallots, peeled and minced
2 cloves organic garlic, peeled and minced
Salt and fresh ground black pepper
1/2 cup organic parsley, chopped
Put the butter and oil in a skillet and turn the heat to medium - high. When the butter melts, add the mushrooms, shallots, garlic, salt and pepper to taste and stir.
Cook, stirring occasionally, until the mushrooms have given up their liquid and begun to brown, about 10 minutes. Stir in the parsley and serve.
Add additional extra virgin olive oil to create a pasta sauce.