# What's Needed:
→ Wild Mushrooms
01 - 1.1 lb mixed wild mushrooms (chanterelles, porcini, shiitake, oyster)
→ Aromatics & Herbs
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 2 shallots, finely chopped
05 - 2 garlic cloves, minced
06 - 1 tablespoon fresh thyme leaves
07 - 1 tablespoon fresh parsley, chopped
→ Deglaze & Finish
08 - 2 fluid ounces dry white wine
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 1 tablespoon chives, finely sliced (optional)
11 - Zest of 1/2 lemon (optional)
# How To Make It:
01 - Gently clean mushrooms using a brush or damp cloth; trim and slice larger pieces as needed.
02 - Warm the butter and olive oil together in a large skillet over medium-high heat.
03 - Add chopped shallots and cook for 2 minutes until translucent.
04 - Incorporate minced garlic and cook for 30 seconds until fragrant.
05 - Add mushrooms and thyme to the skillet; sauté for 5 to 7 minutes, stirring occasionally, until golden and moisture evaporates.
06 - Pour in white wine, scraping up browned bits; continue cooking for 2 to 3 minutes until mainly evaporated.
07 - Season with salt and pepper, remove from heat, then stir in fresh parsley.
08 - Transfer mushrooms to serving dish and garnish with chives and lemon zest if desired. Serve immediately.
