Wild Recipe
Make Wild Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Aromatics & Herbs
Liquids & Seasonings
Finishers (optional)
Method
Main Ingredients
- 1
- 2
Sear mushrooms
Heat a wide skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When butter foams, spread mushrooms in an even layer (do not overcrowd; work in two batches if necessary). Let cook undisturbed 3–4 minutes to brown, then stir and continue until golden and any released liquid has mostly evaporated, about 2–3 more minutes. Season lightly with a pinch of kosher salt and a few grinds of black pepper. Transfer browned mushrooms to a bowl and set aside.
Aromatics & Herbs
- 3
Sweat shallot and garlic
Wipe the skillet clean if necessary and return to medium heat. Add remaining 1 tbs olive oil and 1 tbs butter. Add the diced shallot and a pinch of salt; cook, stirring, until translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 4
Add herbs
Stir in the chopped thyme, chopped rosemary, and bay leaf. Cook with the aromatics for 30–45 seconds to bloom the herbs' flavor.
Liquids & Seasonings
- 5
Deglaze and reduce
Pour in the 1/2 cup dry white wine to deglaze, scraping up browned bits with a wooden spoon. Increase heat to medium-high and simmer the wine until reduced by about two-thirds, roughly 3–4 minutes.
- 6
- 7
Enrich and season
Lower heat to medium-low. Stir in 1/2 cup heavy cream, 1 tbs Dijon mustard, 1 tsp Worcestershire, and 1 tsp soy sauce. Simmer gently 3–5 minutes until the sauce is glossy and coats the back of a spoon. Taste and season with kosher salt and freshly ground black pepper as needed.
Finishers (optional)
- 8
- 9
Optional finish — smooth or rustic
For a rustic chunky sauce: serve as-is. For a smooth sauce: let cool slightly, then transfer half or all of the sauce to a blender and puree until smooth; return to the skillet and warm gently. If blended, you can strain through a fine-mesh sieve for an extra-silky texture.
- 10
Final optional enrichments
If using, stir in 1 tsp truffle oil and/or 1/4 cup finely grated Parmesan off the heat, adjust seasoning, and finish with a final grind of black pepper.
- 11
Serve and store
Serve warm over steak, roasted chicken, pasta, or roasted vegetables. Cool to room temperature and refrigerate in an airtight container up to 3–4 days, or freeze up to 3 months. Reheat gently over low heat, adding a splash of stock or cream to restore consistency if necessary.
