Ingredients

• 1 lb wine cap mushrooms, cleaned and sliced

• 2 tbsp unsalted butter

• 2 tbsp olive oil

• 2 shallots, finely diced

• 2 cloves garlic, minced

• Fresh thyme leaves

• Salt and black pepper, to taste

• Fresh parsley, chopped

Preparation

1. Heat olive oil in a large sauté pan over medium-high heat.

2. Add the wine cap mushrooms. Cook undisturbed for a few minutes to allow them to brown, then stir and continue cooking until deeply browned and tender.

3. Add the shallots and garlic. Cook until fragrant and softened.

4. Add the butter and allow it to melt and brown slightly, coating the mushrooms.

5. Season with salt and black pepper.

6. Toss in fresh thyme leaves and chopped parsley.

7. Serve warm as a steakhouse-style side, over toast, or as a topping for risotto, pasta, or roasted vegetables.

Wine Pairing

Chardonnay or Viognier

A lightly oaked Chardonnay pairs beautifully with the brown butter and earthy mushrooms, while Viognier adds floral notes and enough body to complement the richness of the dish.

Cocktail Pairing

Brown Butter Old Fashioned

The nutty depth of brown butter, the warmth of whiskey, and a touch of citrus make this a refined pairing for the savory, earthy flavor of wine cap mushrooms.

How to Make the Cocktail

Ingredients

• 2 oz bourbon or rye whiskey

• 1/4 oz brown butter syrup or brown sugar simple syrup

• 2 dashes Angostura bitters

• 1 dash orange bitters

• Orange peel, for garnish

• Large ice cube

Preparation

1. Add whiskey, brown butter syrup, Angostura bitters, and orange bitters to a mixing glass.

2. Fill with ice and stir until well chilled.

3. Strain into a rocks glass over one large ice cube.

4. Express an orange peel over the glass, then place it on top as garnish.

5. Serve alongside the brown butter wine caps for a rich, savory, black-tie-worthy pairing.