PAN-ROASTED MUSHROOMS

4 to 6 tablespoons extra virgin olive oil, divided use
2 pounds mixed wild and cultivated mushrooms, cleaned, trimmed and
thickly sliced
Kosher salt and freshly ground black pepper
1 or 2 shallots, peeled and finely chopped, divided use
2 garlic cloves, peeled and finely chopped, divided use
2 tablespoons unsalted butter, divided use
2 tablespoons chopped fresh thyme leaves, divided use
2 tablespoons chopped fresh tarragon, divided use (optional)

Heat about 1 tablespoon oil in large, heavy skillet over medium-high heat until it shimmers. Add just enough mushrooms to loosely cover 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 mushrooms over as they brown and soften.

Add a little shallot and garlic, some butter, and some thyme and tarragon. Continue cooking until the mushrooms are tender, about 2 minutes more, then transfer to a paper towel. Wipe out skillet, and repeat the process, cooking mushrooms in small batches.

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

Makes 4 servings as first course or side dish
Adapted from source: Think Like a Chef by Tom Colicchio