# Components:
→ Wild Mushrooms
01 - 1.1 lbs 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 - 0.25 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 as needed.
02 - Warm the butter and olive oil in a large skillet over medium-high heat.
03 - Add the finely chopped shallots and cook for 2 minutes until translucent.
04 - Incorporate the minced garlic and sauté for 30 seconds until fragrant.
05 - Introduce mushrooms and thyme; cook for 5 to 7 minutes, stirring occasionally, until golden and most moisture evaporates.
06 - Pour in the white wine, scraping browned bits from the skillet; reduce for 2 to 3 minutes until mostly evaporated.
07 - Season with salt and pepper, remove from heat, then stir in fresh parsley.
08 - Transfer to a serving dish and garnish with optional chives and lemon zest. Serve immediately.
