# What you'll need:
→ Wild Mushrooms
01 - 1.1 lbs 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 - 1/4 cup 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 - Clean mushrooms gently with a brush or damp cloth; trim stems and slice larger pieces as needed.
02 - Warm butter and olive oil in a large skillet over medium-high heat.
03 - Add chopped shallots and cook for 2 minutes until translucent.
04 - Stir in minced garlic and sauté for 30 seconds until fragrant.
05 - Add mushrooms and thyme; cook 5–7 minutes, stirring occasionally, until mushrooms are golden and liquid evaporates.
06 - Pour in white wine and scrape pan to release browned bits; cook 2–3 minutes until wine reduces mostly.
07 - Season with salt and pepper, remove from heat, then stir in parsley.
08 - Transfer to serving dish; garnish with chives and lemon zest if desired. Serve immediately.
