Mushroom and Shallot Filling

• 2 tablespoons extra-virgin olive oil
• 2 shallots, thinly sliced
• 1 pound white button mushrooms, quartered
• Coarse salt and freshly ground pepper

1. Heat oil in a large skillet over high.
2. Cook shallots, stirring constantly, until translucent, about 1 minute.
3. Add mushrooms and season with salt and pepper.
4. Cook, stirring frequently, until mushrooms are dark golden brown, 8 to 10 minutes.
5. (Mushrooms will release liquid at first; cook until it has evaporated, adjusting heat as necessary.)
6. Transfer to a bowl, and let cool slightly.

extravirgin olive oil, shallots, white button mushrooms, salt

Taken from www.epicurious.com/recipes/food/views/mushroom-and-shallot-filling-389815 (may not work)