# Components:
→ Wild Mushrooms
01 - 1.1 lb mixed wild mushrooms (chanterelles, porcini, shiitake, oyster)
→ Aromatics & Herbs
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 2 shallots, finely chopped
05 - 2 garlic cloves, minced
06 - 1 tbsp fresh thyme leaves
07 - 1 tbsp fresh parsley, chopped
→ Deglaze & Finish
08 - 1/4 cup dry white wine
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 1 tbsp chives, finely sliced (optional)
11 - Zest of 1/2 lemon (optional)
# Method:
01 - Gently clean mushrooms with a brush or damp cloth; trim and slice larger pieces as needed.
02 - Warm butter and olive oil in a large skillet over medium-high heat until melted and hot.
03 - Add finely chopped shallots and cook for 2 minutes until translucent and soft.
04 - Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Incorporate mushrooms and thyme; sauté for 5 to 7 minutes, stirring occasionally, until golden and most moisture has evaporated.
06 - Pour in white wine, scraping browned bits from the pan; cook for 2 to 3 minutes until wine is mostly reduced.
07 - Season with salt and freshly ground black pepper; remove from heat and stir in chopped parsley.
08 - Transfer mushrooms to a serving dish; garnish with chives and lemon zest if desired. Serve immediately.
