Recipe - Wild Mushrooms With Shallots And Soy

1 pound Fresh portobello or shiitake
mushrooms; or a combination
; 500 g
2 tablespoon Vegetable oil 25 mL
2 tablespoon Butter 25 mL
4 Shallots; thinly cut or sliced up 4
One half teaspoon Sugar 2 mL
2 tablespoon Soy sauce 25 mL

If you are using portobello mushrooms, remove stems (may be saved for
stocks) and clean. If you are using shiitake mushrooms, remove stems (may
be saved for stocks) and clean.

Brush mushroom caps with oil and grill or broil until brown 1 to 2
minutes per side. Slice. (This can be done ahead.) Melt butter in a large
non stick skillet and add shallots. Cook a few minutes until almost tender.
Add mushroom slices and cook 2 minutes longer.

Sprinkle mushrooms and shallots with sugar and cook one minute longer. Add
soy sauce and cook until pan is dry and mushrooms are browned.

Converted by MC_Buster.

NOTES : Makes 4 to 6