Wild Mushrooms with Miso, Fresh Herbs and Madeira

• 3 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 pound shiitake mushrooms, stems discarded and caps thickly sliced
• 1/2 pound oyster mushrooms, thickly sliced
• 1 large shallot, minced
• 1/4 cup Madeira
• 3 tablespoons white (shiro) or red (aka) miso
• 1/2 cup low-sodium chicken broth
• 2 tablespoons minced flat-leaf parsley
• 1 teaspoon chopped thyme leaves
• Salt and freshly ground pepper

1. In a very large skillet, melt 2 tablespoons of the butter in the olive oil.
2. Add the shiitake and oyster mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes.
3. Scrape the mushrooms to 1 side of the skillet.
4. Melt the remaining 1 tablespoon of butter on the other side of the skillet.
5. Add the shallot and cook, stirring occasionally, just until softened, 1 to 2 minutes.
6. Stir the shallot into the mushrooms and cook for 2 minutes longer.
7. In a medium bowl, whisk the Madeira with the miso.
8. 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.
9. Add the broth, parsley and thyme and simmer until the sauce is slightly reduced, about 2 minutes.
10. Season the mushrooms lightly with salt and pepper.
11. Transfer to a large bowl and serve.

unsalted butter, extravirgin olive oil, shiitake mushrooms, mushrooms, shallot, madeira, white, chicken broth, flatleaf parsley, thyme, salt

Taken from www.foodandwine.com/recipes/wild-mushrooms-with-miso-fresh-herbs-and-madeira (may not work)