Recipe: Mess of Mushrooms (sauteed mushrooms with shallots and herbs)

MESS OF MUSHROOMS

1 lb cultivated mushrooms, Shiitake or Portabello (choose one or several types)
1/2 cup chicken broth (optional, for braising stems)
4 tbsp olive oil or butter
1/4 cup minced shallots
salt and fresh black pepper
2 tbsp chopped fresh herbs like parsley or tarragon (optional)

Trim mushroom stems. If you are using Shiitakes or Portabellas and stems are not too tough, separate stems from caps and cut stems into thin slivers. First braise them in broth for 10 minutes before sauteing to tenderize stems. Keep caps whole or coarsely slice. If using cultivated mushrooms, simply trim 1/4 inch off of bottom stem; wipe caps with damp cloth or brush and slice coarsely.

Heat oil or butter in large wide skillet and saute shallots for a minute. Add mushroom slices or mushroom caps and saute just over high heat until browned. (If appropriate, add stems and broth and evaporate over high heat.) Season to taste with salt and pepper and add herbs if you wish.

TO SERVE:
Spoon over grilled chicken; use as base for tortellini soup or pizza topping.

Makes 4 to 6 servings
Source: Cooking Monday to Friday, TV Food Network, Show #MF6760