Mushrooms with Herbs and Butter

Name: Mushrooms with Herbs and Butter
Yield: makes 4 servings
Ingredients: 3 to 6 tablespoons butter; 2 tablespoons minced shallot; 1 pound mushrooms, preferably an assortment, trimmed and sliced; 1/4 cup chopped fresh parsley leaves; 1 teaspoon fresh thyme or tarragon leaves; 2 tablespoons chopped fresh chervil or basil leaves; 2 tablespoons snipped fresh chives; 1 teaspoon minced garlic, optional; Salt and black pepper to taste

December 14, 2011

Most cultures enjoy mushrooms, but none treats them more regally than the French. This prime example is best made with lots of butter (not bad with the smaller amount, either, of course) and wild mushrooms. But if you have access only to cultivated mushrooms, combine a couple of varieties—button with shiitake and portobello, for example, and, if possible, a small handful of dried porcini, reconstituted as on page 112. This can also be served as a side dish, especially with poultry.

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