I'm not including quantities here because sometimes we make two servings and sometimes we're serving a small army. Adjust each amount as you need using this guideline. For one pound of mushrooms, you'll need about 3 ounces of good olive oil, one shallot, and 1 or 2 tablespoons of fresh herbs.
Continue cooking, stirring or turning occasionally, until browned to your preference. Some like them golden, others a rich dark, toasty brown. When you like the color, stir in the fresh herbs and wine.
Add salt and pepper to taste. Some people like to salt earlier in the process. Since salt draws moisture from the mushrooms, I prefer to wait until the end on this dish.
Be sure to taste and adjust seasonings, if needed, and stir in a bit of your best olive oil.
notes and comments
I love this dish and use variations of it often. Most tender, green herbs do very well with mushrooms, in my opinion. I like dill, chives, parsley, or whatever is pretty and fresh in the garden or on the window sill. Thyme and mushrooms are really nice together.
This works really well served over steaks, chicken, rice, or quinoa. It also makes a delicious omelet filling.
Mushrooms can be quartered instead of sliced and prepared the same way. They're great in chunks for an appetizer or a side dish.