Wipe mushrooms clean with a damp cloth or paper towel; trim stems if needed and slice larger mushrooms into 1/4–1/2" thick pieces so pieces are roughly uniform. Smaller mushrooms can be left whole or halved.

Soffrito base

In a large sauté pan over medium heat, add 2 tbs olive oil and 1 tbs butter. When butter foams, add the finely diced onion (1/2 cup) and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and beginning to soften, about 4–5 minutes.

Add aromatics

Add the minced garlic (3 cloves) and sliced red chili (1 unit) to the pan. Cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

Sauté mushrooms

Increase heat to medium-high. Add the prepared mushrooms (500 g) in a single layer as much as possible; allow them to sear without crowding for 2–3 minutes, then stir and continue to sauté for another 3–4 minutes until they release their juices and begin to brown. If the pan looks dry, add an extra 1 tsp olive oil.

Liquids & Finishing

Deglaze with Madeira

Once mushrooms are browned and most of their liquid has evaporated, pour in the dry Madeira (60 ml) to deglaze the pan. Scrape up any browned bits from the bottom with a wooden spoon. Allow the alcohol to cook off for 1–2 minutes.

Add stock and reduce

Add the vegetable or mushroom stock (60 ml) and soy sauce (1 tsp, optional) and continue to simmer for 2–3 minutes until the liquid reduces slightly and coats the mushrooms.

Season and finish

Turn off the heat. Stir in the fresh lemon juice (2 tsp) and lemon zest (1 tsp). Season with sea salt (1 tsp) and freshly ground black pepper (1/2 tsp). Taste and adjust salt, pepper, or lemon to preference.

Herb finish and rest

Fold in the chopped flat-leaf parsley (2 tbs). Let the mushrooms rest in the pan for 1–2 minutes so flavors meld. Serve warm.