48 Ounce Shiitake Mushroom 2 Ounce chopped Garlic 2 Ounce chopped Shallot 6 Tablespoon chopped Parsley, fresh 2 Tablespoon chopped Thyme, fresh 8 Ounce Olive Oil 6 Tablespoon Salt 4 Teaspoon Black Pepper
Sliced Mushrooms 1/4 thick. Heat Oil in Large Rondo pot. Once to a light simmer add shiitake mushrooms. Season with Salt and Pepper. Cook until tender and water is releasing. Add shallot and garlic and cook for 1-2 minutes. Remove from heat and stir in chopped Thyme and Parsley. Cool on sheet tray.