2 shallots, minced
1/3 c. chopped green onions
2 tbsp. minced parsley
1/2 tsp. dried basil leaves, crushed
1 tbsp. each vegetable oil and butter
3 c. sliced mushrooms
1/2 tsp. salt
1/8 tsp. pepper
3 c. cherry tomatoes

In a heavy skillet over medium-high heat, stir-fry shallots, green onions, parsley and basil in hot oil and butter for 2 minutes. Reduce heat to medium. Add mushrooms; sprinkle with salt and pepper. Stir-fry for 3-4 minutes (mushrooms will look dry). Add cherry tomatoes. Gently shake skillet and cook for 3-5 minutes or until tomatoes are well coated with herbs and heated through. Garnish with a fluted mushroom and green onion strips if desired. Serve immediately.