2 tablespoons unsalted butter (can substitute olive oil)
3 garlic cloves, minced
1 shallot, minced
1 1/2 pounds mixed mushrooms, ends removed and sliced lengthwise (I use a mix of cremini, shiitake, brown, and oyster varieties)
3 cups chicken stock
Salt to taste
Pepper to taste
1/2 cup white wine (optional)
Preheat a 12-inch sauté pan over medium-high heat. Melt the butter, then add garlic and shallot. Sauté until golden brown, but do not burn. Once garlic and shallot are cooked, add mushrooms and stock to pan (along with the wine, if using). There should be enough liquid to cover the mushrooms comfortably, but not drown them.
Add salt and pepper to taste, reduce the heat slightly, and simmer for about 10–15 minutes until the mushrooms are soft and the liquid has reduced. If the liquid is disappearing but the mushrooms don’t feel cooked, add more chicken stock. Add a final splash of stock or wine to deglaze the pan, making sure to scrape up the tasty brown bits from the bottom, and then reduce again. The mushrooms are done when they are completely tender and the liquid is almost completely reduced.