- 3 tablespoons butter
- 2 sliced shallots
- 1 tablespoon minced garlic
- 2 pounds assorted mushrooms
- 1 tablespoon fresh chopped thyme leaves
- 1 tablespoon fresh chopped marjoram leaves
- In a saute pan, add the butter and melt over medium heat. Add the shallots and cook until translucent, about 4 minutes. Add the mushrooms and saute until they have given up most of their liquid, about 8 minutes. Add the herbs and season with salt and pepper.