Use any combo of wild spring mushrooms you find—porcini, shiitake, oyster, morel, hedgehog, etc. You also can add cultivated creminis to the mix.
Clean and trim the mushrooms. Cut or slice them into roughly similar-sized pieces, leaving very small ones whole. Finely chop the shallots and garlic.
Heat the butter and oil in a large skillet over medium-high. When the butter melts, add the shallots, garlic and a pinch of salt. Sauté 1 minute. Stir in the mushrooms and another pinch of salt. Sauté 6-8 minutes, or until the mushrooms have released their liquid and turned a rich golden-brown. Season to taste with pepper and, if needed, more salt.
Remove from heat, and stir in herbs and lemon zest.