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1
Clean and de-stem the mushrooms. You can leave them whole or slice them depending on size.
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2
In a medium saucepan (one with curved sides works best), combine the mushrooms, olive oil, butter, herbs, salt, and pepper. Turn the heat up to high.
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3
The mushrooms will loose a LOT of water. Keep the mushrooms out of the liquid as best you can and let the water boil off. This takes about 5 minutes.
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4
Now, leaving the heat on medium high to high, saute the mushrooms in the remaining liquid (butter, oil, and mushroom goodness). Saute for 3 to 5 minutes until the mushrooms are golden and almost crispy.
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5
Using a slotted spoon, remove the mushrooms to a small work bowl or serving bowl. Cover with foil.
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6
Add the wine and the stock to the pan and scrape all the brown goodness off the pan. (You are deglazing the pan).
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7
Bring the liquid to a vigorous boil and cook, uncovered on high. Time will depend on your pot and your stove. For the first few minutes, it is just a rapid boil and doesn't need stirring. But then -- magic.
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8
When the liquid has reduced by at least half, the bubbles will change in sound and appearance. Instead of a boiling liquid, it sounds and looks more like frying. At this point you need to stir and scrape. Continue cooking for a minute more.
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9
Recombine the mushrooms and the sauce. Taste. Adjust final seasonings with additional salt, pepper, and herbs as needed.
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10
Note: for a shinier sauce, add about 1 tablespoon (cut into small pieces and added slowly) of unsalted butter to the finished sauce and allow it to melt inches.
