8 ounces porcini, chanterelle, or trumpet mushrooms (trimmed and cut into 1/4 inch slices)
8 ounces cremini or hedgehog mushrooms (trimmed and cut into 1/4 inch slices)
3 tablespoons olive oil (divided)
  Sea salt
1 teaspoon minced garlic
2 teaspoons minced shallots
  freshly ground pepper (to taste)
2 teaspoons minced fresh flat leaf parsley
2 teaspoons minced fresh tarragon