Mushrooms with Herbs and Butter

• 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

1. Put the butter in a skillet over medium-high heat.
2. When the butter foam subsides, add the shallot and cook for a minute.
3. Reduce the heat to medium and add the mushrooms.
4. Cook, stirring occasionally, for about 5 minutes.
5. Add the remaining ingredients and cook, stirring, for another minute or two.
6. Turn off the heat and serve hot or warm; these can also sit for a little while and then be reheated.
7. Quite the luxury: Step 1 remains the same.
8. In step 2, before adding the herbs and garlic, stir in 1/2 cup heavy cream or creme fraiche.
9. Bring to a boil, stirring, then reduce the heat, add the remaining ingredients, and finish as directed.
10. In step 1, substitute extra virgin olive oil for the butter; omit the shallots.
11. In step 2, use parsley only (though it wont hurt to add the other herbs), along with 1 tablespoon minced garlic and about 1/4 cup fresh bread crumbs (page 580).
12. Finish with a few drops of fresh lemon juice.

butter, shallot, mushrooms, parsley, thyme, basil, fresh chives, garlic, salt

Taken from www.epicurious.com/recipes/food/views/mushrooms-with-herbs-and-butter-385625 (may not work)