Mushroom and Sunchoke Sauté

Ingredients

 * 2 lb assorted mushrooms
 * 1/2 lb sunchokes
 * 2 tbl olive oil
 * 2 tbl butter or margarine
 * 1 cup thinly-sliced shallots
 * 2 x garlic cloves minced or pressed
 * 1 tbl chopped fresh rosemary leaves
 * 2 tsp chopped fresh oregano leaves
 * 1/4 cup dry sherry
 * Salt to taste
 * Freshly-ground black pepper to taste

Directions

 * Trim off any soil caked onto mushrooms.
 * Trim and discard discolored stem ends and tough stems of shiitakes.
 * Quickly immerse the mushrooms in water, swishing them around to release soil and insects, then lift from water and drain.
 * Cut large mushrooms into about 1-inch pieces;
 * leave the small mushrooms whole.
 * Peel and coarsely chop sunchokes.
 * In a 5- to 6-quart pan over high heat, combine oil, butter, mushrooms, sunchokes, shallots, and garlic.
 * Stir often until mushroom juices evaporate and the vegetables are browned, about 15 minutes.
 * Add rosemary, oregano, and sherry; stir until sherry evaporates, about 2 minutes.