1 pound wild mushrooms*
2 Tablespoons Olive Oil
1/4 cup rough chopped Shallot
1 1/2 teaspoons Kosher Sea Salt
1 Tablespoon fresh Rosemary leaves, minced
1 Tablespoon fresh Thyme leaves, minced
1/2 teaspoon ground White Pepper
1 cup dry White Wine
1/2 cup broth
3 Tablespoons Butter
1 Tablespoon slivered fresh Parsley Leaves
In a heavy skillet, over medium heat, cook shallots in olive oil until tender. About 1-2 minutes.
Add rosemary, thyme and white pepper to shallots and give a stir.
Add mushrooms and salt and stir.
Cook mushrooms down, stirring occasionally, until reduced to 1/3-1/2 original volume in the pan. About 10 minutes.
Add white wine. Cook until reduced by half.
Add broth. Continue to cook and stir until reduced and thick. About 10-15 minutes.
Cut heat and stir in butter to blend.
Garnish with slivered parsley.
*NOTE: Pictured below, this recipe was made with Chanterelles, but you can use any combination of mushrooms available to you. If you cannot source wild foraged mushrooms, using regular button mushrooms is just fine. You can bump up the mushroom flavor by using a porcini mushroom broth or a bit of truffle oil.