from Jane Brody Good Food Gourmet
1 T. olive oil
1-2 shallots, peeled and minced (can substitute 2 T. minced onions)
4-6 cloves garlic, minced, divided in half
2 lbs. mushrooms, halved (or if large, quartered)
1 cup dry white wine
1/2 t. thyme
1/2 t. rosemary
freshly ground pepper to taste
1/2 cup chopped fresh parsley, divided in half
In a large, heavy skillet, heat the oil over medium-low heat, and add the shallots/onion and 1/2 of the garlic. Sauté, stirring, until onions and garlic are tender, about 4 minutes.
Add the rest of the garlic and the mushrooms. Sauté over medium-high heat until the mushrooms start to release their liquid. (This looks like a LOT of mushrooms, but they shrink down a lot as they cook.)
Add the wine, thyme, rosemary, pepper, and 1/2 of the parsley. Cook the mixture over medium heat, stirring often, for 20 minutes or until mushrooms are tender. Adjust the seasonings (add salt if desired). Sprinkle with the rest of the parsley before serving.