Wild Mushrooms with Frisee

Separate mushrooms from clusters, tear large oyster mushrooms in half lengthwise, cut creminis into 1/4-inch slices, and slice royal trumpets lengthwise (if using). Leave smaller mushrooms whole and cut larger mushrooms in half, retaining as much of their shape as possible.

Heat 2 tablespoons oil in each of two large heavy skillets (10 to 12 inches) over high heat until oil shimmers. Add half of shallots to each skillet and cook, stirring, until shallots are soft, 2 to 3 minutes.

Add one-fourth amount of mushrooms to each pan and cook over high heat with 1/2 teaspoon salt and 1/4 teaspoon pepper in each pan, stirring occasionally, until mushrooms are tender and liquid is absorbed, about 5 minutes. Transfer mushrooms to a large bowl.

Divide remaining oil between skillets and heat until it shimmers. Divide remaining mushrooms between skillets and add 1/2 teaspoon salt and 1/4 teaspoon pepper to each skillet. Cook over high heat, stirring occasionally until mushrooms are tender and liquid is absorbed.

Add vermouth to both skillets of mushrooms and cook, stirring, until vermouth is absorbed. Transfer all mushrooms to a large pot.

Stir parsley, garlic, and lemon juice into mushrooms and cook over moderate heat, stirring, until mushrooms are heated through and garlic is fragrant, about 2 minutes. Turn off heat, stir curly endive into mushrooms, and serve immediately.