Cook The Book: Pan-Roasted Mushrooms

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Serious Eats


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4 to 6 tablespoons extra-virgin olive oil

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

2 garlic cloves, peeled and finely chopped

2 tablespoons unsalted butter

2 tablespoons fresh thyme leaves

2 tablespoons chopped fresh tarragon (optional)

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