Caramelized Mushrooms with Shallots

Serves: 4

1-1/2 tablespoons virgin olive oil

1 pound mushrooms, preferably older specimens, with slightly opened and darkened gills, washed

3 to 4 shallots (3 ounces), peeled and thinly sliced-1 cup

1 tablespoon unsalted butter

1/3 cup chopped fresh flat-leaf parsley

½ teaspoon salt

½ teaspoon freshly ground black pepper

Heat the oil in a skillet with a lid. When it is hot, add the mushrooms, and cook them, covered, over medium heat for 20 to 25 minutes, until all the liquid that emerges from them has disappeared and the mushrooms are nicely browned.

Add the shallots to the skillet, and sauté them, uncovered, for 2 to 3 minutes, until they are soft and brown. Add the butter, parsley, salt, and pepper, and sauté for 10 seconds longer. Serve immediately. Serve with grilled steaks.