Gently separate the 1 pound of oyster mushrooms into pieces, keeping the smaller ones together and halving the larger ones to make them all about the same size.

In a large skillet over medium-high heat, shimmer 2 tablespoons of the olive oil. Stir in the mushrooms to evenly distribute the oil. Let the mushrooms to cook for 7 to 8 minutes, until they are reduced in size and browned, stirring gently periodically to promote browning. In the meantime, finely chop 1 tiny shallot and 1 tablespoon each of delicate herb leaves.

In the same pan, combine the shallots with 1 tablespoon of unsalted butter, 1/2 teaspoon of kosher salt, and 1/8 teaspoon of black pepper. Sauté the mushrooms until they are nicely browned and the shallot is softened, stirring periodically.