The other Eric Ripert recipe I made over the weekend.
Shitake Mushrooms with Sage
1.5 pounds shitake mushrooms (I actually used half shitakes and half wild mushrooms)
1 tablespoon olive oil, plus a little cooking spray
kosher salt and freshly ground white pepper
2 tablespoons chopped fresh sage leaves
1-2 tablespoons unsalted butter
1 shallot, finely diced
1 garlic clove, finely chopped
Heat the oil in a large saute pan over high heat. When the oil is almost smoking, add shiitake mushrooms, season with salt and pepper, and saute until mushrooms begin to brown, about 5 minutes. Add sage, butter, shallots and garlic, then lower heat and cook until shallots are tender, about 5 minutes. Serve hot.