Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6

How to Make It

Step 1    

In a very large skillet, melt 2 tablespoons of the butter in the olive oil. Add the shiitake and oyster mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Scrape the mushrooms to 1 side of the skillet.

Step 2    

Melt the remaining 1 tablespoon of butter on the other side of the skillet. Add the shallot and cook, stirring occasionally, just until softened, 1 to 2 minutes. Stir the shallot into the mushrooms and cook for 2 minutes longer.

Step 3    

In a medium bowl, whisk the Madeira with the miso. Add to the mushrooms and cook over moderately high heat for 1 minute, scraping up the browned bits from the bottom and sides of the skillet. Add the broth, parsley and thyme and simmer until the sauce is slightly reduced, about 2 minutes. Season the mushrooms lightly with salt and pepper. Transfer to a large bowl and serve.

Serve With

Roast chicken, grilled steak or pork or veal chops.

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