Mushroom Recipe

Prepare mushrooms

Clean the mushrooms: wipe each mushroom with a damp cloth or quickly rinse and pat dry. Trim stems as needed and slice larger mushrooms into 1/4"–1/2" thick pieces so all are similar size. Keep oyster mushrooms in larger clusters or tear into bite-sized pieces.

Brown butter

In a wide skillet over medium heat, add 4 tbs unsalted butter. Swirl occasionally. After 4–6 minutes the butter will foam, then the milk solids will turn golden-brown and give a nutty aroma. Watch carefully to avoid burning. Once browned, immediately transfer about 2 tbs of the brown butter to a small bowl to reserve for finishing; leave the remaining butter in the pan (brown bits included). Reduce heat to medium-high.

Sear mushrooms

Add 1 tbs neutral oil to the skillet with the remaining brown butter (this raises the smoke point). Add the prepared mushrooms in an even layer without overcrowding—work in two batches if necessary. Let mushrooms sear undisturbed for 2–3 minutes to develop color, then toss and cook another 2 minutes until golden and edges caramelize. Remove mushrooms to a bowl and repeat with remaining mushrooms.

Sauté aromatics

Return the pan to medium heat. Add the sliced shallot and cook in any remaining fond for 2–3 minutes until softened and translucent. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Deglaze & build sauce

Pour 2 tbs dry sherry (or white wine) into the pan to deglaze, scraping up browned bits with a wooden spoon. Let the alcohol reduce for about 1 minute. Stir in 2 tbs oyster sauce and 1 tbs soy sauce, then add 1 cup stock. Bring to a gentle simmer and reduce by about a third, 3–5 minutes, until slightly thickened.

Finish sauce

Stir in the optional 2 tbs heavy cream if using for a silkier sauce. Return the seared mushrooms and any accumulated juices to the pan; stir to coat and warm through 1–2 minutes. Add 1 tsp lemon juice, 1 tsp pepper, and taste for salt; add up to 1 tsp fine sea salt as needed. Remove from heat.

Truffle & brown butter finish

Stir the reserved 2 tbs brown butter into the skillet so it melts through the sauce and glossy coats the mushrooms. Drizzle 1 tsp truffle oil over the mushrooms and gently toss to distribute. Sprinkle the finely snipped chives and gently mix.

Arrange microgreens or baby arugula on a serving platter or individual plates. Spoon the warm mushrooms and sauce over the greens (or alongside toasted bread or crostini). If using, grate 2 tbs Parmigiano-Reggiano over the top for a savory finish.

Serve immediately while warm. Leftovers keep refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of stock to loosen the sauce.