2 lb fresh wild mushrooms, such as shiitake and portabella
2 tbs olive oil
4 lg shallots
2 lg cloves garlic
1 1/4 tsp dried thyme
1/3 c fresh parsley
2 tbs unsalted butter
1 1/2 tsp pepper, freshly ground
1 1/2 tbs lemon zest
salt to taste
Coarsely chop mushrooms (remove any dirt and tough stems), shallots, garlic, and parsley.
Heat olive oil in large skillet over medium-low. Add shallots, garlic, and thyme and cook about 3 min, until shallots have softened a bit.
Increase heat to medium-high, add mushrooms, and cover to cook until mushrooms soften, about 5 min.
Open and add parsley, butter, pepper, and lemon zest and cook about 4 additional min, until mushrooms release some liquid. Season with salt.