Wild Mushrooms, Reduced Port Recipe

Wipe mushrooms clean with a damp cloth and trim tough stems. Measure and prepare all aromatics: mince garlic, finely chop shallots, and pull thyme leaves from the sprigs.

Melt butter and heat oil

In a large skillet over medium heat, melt the butter with the olive oil until foamy.

Sauté shallots and garlic

Add minced garlic and shallots; cook 2-3 minutes until translucent and fragrant, stirring occasionally.

Brown the mushrooms

Increase heat to medium-high. Add sliced mushrooms; cook without stirring for 3-4 minutes to brown on one side, then stir and continue cooking until most moisture evaporates and mushrooms are browned, about 5-6 minutes more.

Season and infuse with thyme

Season with salt and pepper. Add thyme; cook 1-2 minutes to release aroma. Remove thyme stems before finishing.

Deglaze with Port and reduce

Pour Port wine into the pan; scrape up browned bits from the bottom. Simmer until the liquid reduces by about half and coats the mushrooms with a glossy glaze.

Add stock and finish sauce

Stir in vegetable stock. Simmer until the sauce thickens slightly and coats the mushrooms, about 3-5 minutes. Adjust seasoning as needed.

Finish and garnish

Remove any thyme stems. Stir in chopped parsley. Transfer to plates and garnish with extra parsley if desired.