The best mushrooms for such a dish are of course the famous "Cepes", or porcini. Very hard to find here, and really expensive. Although. years ago with my cousins Dan and Jean-Michel who were visiting from France, we picked bags of "Cepes" here on Cape Cod and had a wonderful dinner!
Fricassee de Champignons
2 to 3 lbs assorted wild mushrooms (here I buy fresh shiitake, oysters...)
6 or 7 cloves of garlic, finely chopped
3/4 cup finely chopped parsley
3 Tbsp olive oil
3 Tbsp butter
Clean the mushrooms, without rinsing them in water (they would get soggy).
In a large saute pan, heat the oil and the butter. Add half the garlic and cook for about one minute.
Add the mushrooms and saute until browned, stirring occasionally to prevent burning.
When almost done, add the remaining garlic, salt and pepper. Cook for another 4 to 5 minutes.
Add the parsley just before serving.