3 cloves garlic, minced
3 shallots, peeled and chopped
2 tablespoons olive or canola oil
1-1/4 pounds fresh mushrooms of choice (about 8 cups)
1/4 cup fresh snipped herbs of choice (such as tarragon, rosemary, basil or oregano)
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
In a large skillet, cook garlic and shallots in hot oil over medium-high heat for 2 minutes. Add mushrooms. Cook, stirring occasionally, for 10 minutes or until tender. Stir in herbs, salt and pepper and serve while hot.