Recipe for Pan-Roasted Mushrooms 
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Yield:
1
Ingredients:
Amount Ingredient
6 tbl extra virgin olive oil
2 lb mixed wild and cultivated mushrooms, cleaned, trimmed, and thickly sliced
Kosher salt
freshly ground pepper
1 x or 2 shallots, peeled and finely chopped
2 clv garlic, peeled and finely chopped
2 tbl fresh thyme leaves
Instructions:
Instructions: Heat about 1 tablespoon of oil in a large heavy skillet over medium-high heat until it simmers. Add just enough mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms).

Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.

Add a little chopped shallot and garlic, and some thyme and tarragon.

Continue cooking the mushrooms until they are tender, about 2 minutes more, and then transfer them to a plate. Wipe out the skillet and repeat the process, cooking the mushrooms in small batches.

Just before serving, add a bit more butter or oil to the skillet and warm the mushrooms over medium heat. Season with salt and pepper.

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