- 4 Tbs. unsalted butter
- ¾ tsp. kosher salt
- 2 large shallots, peeled and thinly sliced
- 10 oz. shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced (about 3 cups)
- 1/8 tsp. freshly ground black pepper
- 6 oz. white button mushrooms, cleaned and thinly sliced (about 2 cups)
Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots should be in about 1/8-inch pieces—don’t overprocess. Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and co...