1 1/2 pounds fresh wild mushrooms
1 pound small cultivated button mushrooms
1/2 cup butter
1 tablespoon olive oil
3 tablespoons minced garlic
2 tablespoons whipping cream
Salt and freshly ground black pepper
1/3 cup minced mixed herbs (parsley, basil, chives or oregano)
Recipe Directions
1. Clean mushrooms well with a mushroom brush or dampened paper towels; do not wash. Cut into rough chunks about the size of the button mushrooms; leave button mushrooms whole.
2. Heat butter and olive oil in a large skillet over low heat. Add garlic and saute 1 minute, stirring; do not allow garlic to color. Raise heat to high, add mushrooms and toss to coat with butter. Saute quickly until mushrooms have softened, about 2 minutes. Add cream and cook until it is absorbed. Season to taste with salt and pepper. Add herbs, remove from heat, and transfer to a warm serving dish. Serve immediately.
Serves 4 to 6.
