# What You'll Need:
→ 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 - 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)
# How to Make It:
01 - Gently clean mushrooms using a brush or damp cloth; trim and slice larger pieces as needed.
02 - Heat butter and olive oil in a large skillet over medium-high heat.
03 - Add finely chopped shallots and sauté for 2 minutes until translucent.
04 - Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Add mushrooms and fresh thyme; sauté for 5 to 7 minutes, stirring occasionally, until mushrooms turn golden and most liquid evaporates.
06 - Pour in dry white wine, scraping up browned bits; cook 2 to 3 minutes until wine is mostly reduced.
07 - Season with salt and freshly ground black pepper; remove from heat and stir in fresh parsley.
08 - Transfer to serving dish; garnish with thinly sliced chives and lemon zest if desired. Serve immediately.
