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4 - 6 servings
Chef Jean-Georges Vongerichten
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.