Sauteed Portobellos

To start, cut the bottoms and undersides off of the mushrooms. Clean ‘em really well with a lightly damp cloth and cut into about 1-inch pieces. Don’t cut them too small; they cook down a bit!

In a large frying pan over medium heat, melt 1 tablespoon of the butter and 1 tablespoon of the oil until hot. Add the chopped shallot. Cook for approximately 3 minutes, until translucent. Add the garlic and cook for another 60 seconds or so, until the garlic is cooked but not burned!

Add the mushrooms and move them around in the pan a bit to get them covered in the butter and oil. Cook them for about four minutes, add remaining butter and oil, then flip them over and cook for another three to five minutes.

Season with salt and pepper. Serve.