A magical blend of wild mushrooms cooked with garlic, herbs, and white wine for deep forest flavors.
# Components:
→ Wild Mushrooms
01 - 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)
# Directions:
01 - Gently clean the mushrooms using a brush or damp cloth; trim and slice larger pieces for even cooking.
02 - Heat butter and olive oil in a large skillet over medium-high heat until melted and shimmering.
03 - Add finely chopped shallots and sauté for 2 minutes until translucent and fragrant.
04 - Stir in minced garlic and cook for an additional 30 seconds to release aroma.
05 - Add mushrooms and thyme leaves, sautéing for 5 to 7 minutes, stirring occasionally, until mushrooms turn golden and most moisture evaporates.
06 - Pour in dry white wine to deglaze the skillet, scraping any browned bits; simmer for 2 to 3 minutes until mostly reduced.
07 - Season with salt and freshly ground black pepper; remove from heat and fold in chopped parsley.
08 - Transfer to a serving dish and garnish with chives and lemon zest if desired. Serve immediately.
