This is such an appetizing dish, you may not believe it is as easy to cook as it is. The trio of herbs I’ve used, all essential to French and Mediterranean cooking, add layers of flavor to the mushrooms. Although the combination is quite light, the mushrooms are filling and very satisfying. Read more . They make a versatile accompaniment, suitable for fish, chicken, or meat. Yields: 2 servings 2 tablespoons unsalted butter or olive oil 15 large button mushrooms (about 1 pound total), 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 1/4 cup canned reduced-sodium chicken broth Kosher salt Freshly ground pepper 1. 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 to 2 minutes. Add the shallot, thyme, and rosemary and cook until the shallot softens, about 2 minutes. 2. 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. SheHansen View Profile This recipe viewed 1 times. Source: Wine and Food Lover's Diet Cookbook Published on July 05, 2010. Public Recipe Tags: mushrooms, vegetable