Sauteed Mushrooms with Tarragon

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 1/2 pounds mixed mushrooms, such as button, oyster and stemmed shiitakes, sliced 1/4 inch thick
• 1 small garlic clove, minced
• Chopped tarragon
• Kosher salt and freshly ground pepper

1. In a large skillet, melt the butter in the olive oil.
2. Add the mushrooms and cook over moderately high heat, without stirring, until browned on the bottom, about 3 minutes.
3. Continue to cook, stirring occasionally, until the mushrooms are browned and tender, about 6 minutes longer.
4. Add the garlic and cook until fragrant, about 1 minute.
5. Stir in tarragon and season the mushrooms with salt and pepper.
6. Transfer to a bowl and serve.

unsalted butter, extravirgin olive oil, mixed mushrooms, garlic, tarragon, kosher salt

Taken from www.foodandwine.com/recipes/sauteed-mushrooms-with-tarragon (may not work)