Mushroom and Sunchoke Sauté

Ingredients

 * 2 lb. assorted mushrooms, (shiitake, matsutake, or enokitake)
 * ½ lb. sunchokes
 * 2 tbsp. olive oil
 * 2 tbsp. butter or margarine
 * 1 cup thinly-sliced shallots
 * 2 garlic cloves minced or pressed
 * 1 tbsp. chopped fresh rosemary leaves
 * 2 tsp. chopped fresh oregano leaves
 * ¼ cup dry sherry
 * salt to taste
 * freshly-ground black pepper to taste

Directions

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