How to make those amazing garlic-shallot butter mushrooms from Craft Los Angeles

When it comes to mushroom recipes, it doesn’t get much easier than this: a blend of mushrooms — crimini, shiitake, oyster, trumpet royale and maitake — sautéed in a garlic-shallot butter and tossed with chopped fresh herbs. Simple, perhaps, but the flavor is rich and earthy, with plenty of garlic to give the dish personality. It’s one of our favorite mushroom recipes, shared by Craft restaurant in Los Angeles, and it’s perfect for Meatless Monday.

CRAFT’S MUSHROOMS

Total time: 40 minutes | Serves 4 to 6

3 sprigs tarragon

6 sprigs parsley

3 sprigs chervil

3 medium-sized shallots

12 cloves garlic

6 tablespoons vegetable oil, divided

3 tablespoons unsalted butter

1 1/2 cups halved or quartered crimini mushrooms

1 1/2 cups halved baby shiitake mushrooms

1 1/2 cups diced oyster mushrooms

1 1/2 cups diced trumpet royale mushrooms (also known as eringe mushrooms)

1 1/2 cups diced or torn maitake mushrooms (also known as hen of the woods)

Salt and freshly ground black pepper

1. Pick the leaves off the tarragon, parsley and chervil. Mince them together and set aside for later.

2. Mince the shallots and garlic cloves together. Using a sauté pan, cook the garlic and shallots in 3 tablespoons oil over medium-low heat until they are translucent, about 5 minutes, stirring frequently so the shallot and garlic does not burn. Add the butter and continue to cook the garlic and shallots until they are tender. Set the garlic-shallot butter aside.

3. Heat a large sauté pan over medium-high heat until hot. Add the remaining vegetable oil and sauté the mushrooms until they are golden brown, seasoning with one-half teaspoon salt and a few grinds of pepper, or to taste.

4. Add the garlic-shallot butter to the mushrooms as well as the chopped herbs. Stir the mushrooms in the sauté pan so that they are evenly coated with the herbs and garlic-shallot butter.

5. Taste the mushrooms and add more salt if needed.

6. Drain the mushrooms briefly on paper towels to remove any excess fat if desired before serving.

Each of 6 servings: Calories 207, Protein 3 grams, Carbohydrates 7 grams, Fiber 1 gram, Fat 20 grams, Saturated fat 5 grams, Cholesterol 15 mg, Sugar 3 grams, Sodium 202 mg

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@noellecarter