This can be used as a side any time of the year, but was created specifically as a homage to the sautéed mushrooms you get at steakhouses. You can use whatever mushrooms are available in your area, which is great since your options will change as the year progresses. These are slowly sautéed in oil, deglazed with white wine and then finished with a veal and chicken stock combination. Since veal stock is hard to find and very time consuming to make, you can just use chicken or beef bone stock to get similar flavors. It's definitely worth making your own homemade stock if you can, but you can just use whatever you can find in the store. 

Equipment

• Large 13" fry or sauté pan

Ingredients

• 1lbs mixed wild mushrooms (shiitake, maitake, oyster or whatever is available)
• 4 large shallots
• 2/3 cup dry white wine
• 3oz chicken stock
• 6oz veal stock
• 2 tbsp champagne vinegar
• kosher salt
• avocado oil / cooking oil
• fresh chopped parsley

Prep

• Clean any dirt off of the mushrooms
• For shiitakes, remove the full stem leaving only the caps. The stems are very tough. Reserve them for stock. 
• For oyster and maitake mushrooms, cut off the bottom part of the stem and reserve for stock.
• For the Shallots, peel, slice in half and then cut into slices.
• Finely chop your parsley
• Measure out your wine and stock

Cooking Directions

• sauté mushrooms until they release their liquid 7-10 mins medium heat
• add chopped shallots
• cook until soft and translucent 7-9 minutes
• add white wine
• reduce by 2/3 over medium high heat
• add stock
• reduce down by 1/2 over medium high heat
• after reducing, reduce heat to low and add vinegar
• stir to incorporate 
• turn off heat
• add parsley and mix in
• serve

The Finished Dish