Start by cleaning your mushrooms. Use a damp paper towel to wipe off any dirt. Avoid rinsing them under water, as mushrooms absorb moisture, which can make them soggy. Slice the mushrooms into thick slices for a hearty texture. Mince the shallot and garlic finely and set aside.
Place your skillet over medium-high heat. Add the teaspoon of cooking oil and allow it to heat up until it shimmers. This will create a non-stick surface and help achieve a lovely golden color on the mushrooms.
Once the oil is hot, add the minced shallot (or onion) to the skillet. Sauté for about 2 minutes, or until it becomes translucent. Next, add the garlic and cook for an additional 30 seconds, stirring frequently. Be careful not to burn the garlic, as it can turn bitter.
Now it's time to add the sliced mushrooms to the skillet. Spread them out in a single layer to ensure they sauté rather than steam. Allow them to cook undisturbed for about 5 minutes until they start to turn golden brown on one side.
Once the mushrooms have developed a nice color, give them a gentle stir. Add the butter and let it melt into the mushrooms. Season with salt and freshly ground black pepper to taste. Continue to cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their juices.
Just before serving, stir in the minced fresh herbs. This adds a fresh, vibrant flavor that elevates the dish. Taste and adjust the seasoning if necessary.
