I made this with recipe #49. These will definitely be on my list of common sides that I'll be making from now on.... quite an amazing flavor combination!
2 tablespoons unsalted butter or olive oil
15 large button mushrooms (I used more small ones), halved
1 shallot, finely chopped
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh basil or oregano (I used dried)
1/4 cup canned reduced-sodium chicken broth
Freshly ground pepper
In a large skillet over medium-high heat, melt the butter. Add the mushrooms, cut side down. Do not crowd the pan. Cook the mushrooms, undisturbed, until browned, 1-2 minutes. Add the shallot, thyme, and rosemary and cook until the shallot softens, about 2 minutes.
Sprinkle the basil over the mushrooms and add the chicken broth. Quickly stir and toss the mushrooms and season lightly with salt and pepper. Reduce the heat to low, cover, and simmer until the mushrooms are tender, about 5 minutes. Transfer to a warmed serving dish and serve.