Italian-Style Mushroom Sauté

Firm mushrooms seared until golden brown. The sauce, emulsified with butter and white wine, coats every piece in a glossy, earthy glaze.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 182
• Protein: 4 g
• Carbs: 3 g
• Fat: 16 g

Ingredients

• 300 g Button mushroom ( cleaned and quartered )
• 200 g Boletus edulis ( thickly sliced )
• 2 piece Garlic ( finely minced )
• 1 piece Flat-leaf parsley ( chopped )
• 2 tbsp Extra virgin olive oil
• 40 g Minimum butter sweet ( cold, cubed )
• 50 ml Dry white wine
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the mushrooms

   Wipe the button and porcini mushrooms with a damp cloth; never wash them in water. Quarter the larger ones and leave the small ones whole to maintain texture.

2. High-heat searing

   Heat olive oil and a knob of butter in a wide pan. When smoking hot, add the mushrooms. They should sizzle immediately. Let them brown without stirring for 2 minutes to develop a crust.

3. Seasoning and aromatics

   Add minced garlic and chopped flat parsley. Season with sea salt and pepper. Stir so the garlic browns without burning; it should just become translucent and fragrant.

4. Deglazing and mounting with butter

   Pour in the white wine to deglaze the pan. Let it reduce by half, then add the remaining cold butter while stirring vigorously. The sauce should become creamy and coat the spoon.

Chef's tips

• Do not overcrowd the pan, or the mushrooms will boil in their own liquid instead of searing.
• The final butter must be very cold to create a glossy emulsion with the reduced wine.

Storage

Eat immediately. Mushrooms lose their firm texture when reheated.