Mushrooms with Herbs and Stout

• 2 tablespoons butter
• 1 large shallot, chopped (about 1/4 cup)
• 10 ounces mushroom of your choice, sliced (about 3 cups)
• 13 cup stout of your choice
• 1 tablespoon thyme leaves
• 2 teaspoons minced tarragon
• Salt
• freshly ground black pepper to taste

1. Put butter and shallots in a medium saute pan over medium-high heat, stir occasionally until shallots are nicely softened, 3 to 4 minutes.
2. Add mushrooms and stout, and cook, stirring occasionally until most of the stout and liquid from mushrooms has evaporated, about 12 minutes.
3. Add thyme and tarragon and continue to stir frequently until liquid is almost completely evaporated, about 3 to 4 minutes.
4. Season to taste with salt and pepper and serve.

butter, shallot, mushroom, stout, thyme, tarragon, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1013214 (may not work)