- 3–4 tablespoons butter, divided
- 2–3 tablespoons olive oil, divided
- 1½ cups cubed giant puffball*
- 4 cups sliced fresh boletes*
- 1½ cups sliced fresh lobster mushrooms*
- 1 cup fresh oyster mushrooms, or 1 ounce dried*
- 2 ounces dry sun-dried tomatoes, cut into small pieces (optional)
- 1 large shallot, about 3 tablespoons minced
- 1–2 cloves garlic, minced
- ½ cup dry white wine
- 2 tablespoons soy sauce
- 1 tablespoon sherry vinegar
- Fresh or dried thyme and oregano
- Fresh chopped parsley, about ½ cup or more to taste
- Salt and fresh ground pepper to taste
Soak sun-dried tomatoes in 1 cup warm water.
In a 4-inch-deep sauté pan melt the butter with the olive oil. Add ½ of the shallots and garlic and cook 2–3 minutes but do not brown. Add half the mushrooms and stir to coat. Cook, stirring, until the mushrooms release their juices and start to reduce in volume. Remove to a bowl, then add remaining garlic and shallots to the pan and cook briefly. Add remaining mushrooms with more olive oil and butter if the pan seems dry. Cook as in first batch. Remove to bowl.
Deglaze the pan with the wine. Return the mushrooms to the pan, add the remaining seasonings and the tomatoes along with their soaking liquid. Add another cup of water to make a “stew.” Simmer all together about 10 minutes, until mushrooms are tender and flavors blend.
Serve with polenta or noodles. Also good with roast beef or lamb.
* Any mix of fresh or dried wild mushrooms can be substituted, but dried mushrooms such as boletes or shitakes are best soaked a bit in advance. Add the soaking water to the pot instead of water.