½ cup	extra virgin olive oil
1 cup	shallots, chopped
4 tablespoons	unsalted butter
1 pound	cremini mushrooms, sliced
1 pound	shiitake mushrooms, sliced
2 teaspoons	kosher salt
½ teaspoon	ground black pepper
2 tablespoons	garlic, chopped
1 cup	Italian flat leaf parsley, chopped

1. Heat oil. Cook shallots until translucent.
2. Add butter, mushrooms, salt, and pepper. Cook until mushrooms release their juices.
3. Stir in garlic. Cook 2 more minutes.
4. Stir in parsley. Sprinkle with salt.