Fried forest mushrooms

Ingredients:

• 0.9 kg of mixed wild mushrooms, or any other you like, such as button mushrooms, shiitake, porcini mushrooms, and portobello mushrooms
• 0.5 cups olive oil
• 1 cup chopped shallots (4 large onions)
• 55 g unsalted butter
• 2 teaspoons coarse salt
• 0.5 tsp freshly ground black pepper
• 2 tbsp chopped garlic (6 cloves)
• 1 cup chopped parsley

Preparation:

1. Clean the cap of each mushroom with a clean sponge. Cut off and discard the stems. Cut small caps into thick slices and large caps into large cubes.
2. Heat olive oil in a large (27 cm) cauldron or saucepan. Add the shallots and cook over low heat for 5 minutes, or until translucent. Add the butter, mushrooms, salt, and black pepper and cook over medium heat for 8 minutes, stirring frequently, until the mushrooms are soft and begin to release their juices.
3. Add the garlic and cook for another 2 minutes. Add the parsley, season with salt, and serve the mushrooms warm.