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