Ingredients
3 tbsp. unsalted butter
3 tbsp. extra-virgin olive oil
1 lb. shiitake mushrooms
1/2 lb. oyster mushrooms
1 large shallot
1/4 c. Madeira
3 tbsp. white (shiro) or red (aka) miso
1/2 c. low-sodium chicken broth
2 tbsp. minced flat-leaf parsley
1 tsp. chopped thyme leaves
Salt and freshly ground pepper
Preparation
Step 1In 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 2Melt 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 3In 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.Step 4Serve With: Roast chicken, grilled steak, or pork or veal chops.
