Sauteed Matsutakes with Shallots and Herbs

SERVES FOUR AS AN APPETIZER OR SIDE DISH

• 1 teaspoon olive oil
• 1 pound matsutakes, wiped clean and cut into 1/2-inch pieces
• 1 teaspoon salt
• 2 shallots, minced
• 2 teaspoons unsalted butter
• 1/4 cup minced fresh tarragon, chives, chervil and flat-leaf parsley
• 1/2 teaspoon freshly ground black pepper

In a 12-inch skillet, heat the oil over medium-high heat. Add the mushrooms and season with salt to dry out the moisture. Cook and stir for 2-3 minutes. Add the shallots, butter and herbs. Cook for 1 additional minute. Season with the pepper and serve.