Ingredients
Method
- Heat oil and 1 tablespoon of the butter over high heat in a steel or cast-iron pan. Add mushrooms and sauté for 5 minutes.
- Lower the heat to medium-high and add the shallots and garlic. Cook for another 3-5 minutes, or until the liquid has all dissipated from the mushrooms.
- Add the wine and scrape the pan. Once the liquid has dissipated, add the stock, a pinch of salt and pepper, and reduce the heat to medium. Let simmer until a thick sauce has formed. Add the other tablespoon of butter and 3/4 of the herbs. Take off the heat. Taste for seasoning and add salt as needed.
- Serve, garnished with the rest of the herbs, with toasted and buttered sourdough, on rice or noodles, or under poultry breasts or pork tenderloin medallions. Enjoy!