Cooking Instructions
1.
Chop the
Fresh Parsley (2 Tbsp)
and set aside.
2.
Slice the
Shiitake Mushrooms (2 oz)
,
Porcini Mushrooms (2 oz)
,
Cremini Mushrooms (2 oz)
, and
Oyster Mushrooms (2 oz)
, and set aside.
3.
Mince the
Garlic (1 clove)
and
Shallot (1)
.
4.
In a sauté pan over medium heat, heat
Olive Oil (1 Tbsp)
, and sauté mushrooms until lightly browned, softened, and liquid has been reduced.
5.
Add
Butter (1 Tbsp)
, garlic, and shallot, and continue to cook for 2 minutes, stirring.
6.
Season with salt and pepper to taste and stir in parsley. Serve immediately as an accompaniment to Filets and Risotto!