Use any combo of wild spring mushrooms you find—porcini, shiitake, oyster, morel, hedgehog, etc. You also can add cultivated creminis to the mix.
1-1/2 pounds fresh wild mushrooms
2 shallots
2 cloves garlic
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
sea salt and freshly ground black pepper, to taste
2 tablespoons fresh tarragon, finely chopped
2 tablespoons flat-leaf parsley, finely chopped
1 teaspoon lemon zest
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.
Serves 4
