Yunnans

Step 1. Carefully clean the porcini mushrooms using a damp cloth or a soft brush to remove any dirt; avoid soaking them in water to maintain their texture. Slice the caps and stems into 1/2-inch thick pieces.

Step 2. In a wide sauté pan, heat the olive oil and butter over medium-high heat. Once the butter is foaming, add the mushroom slices in a single layer. Sear them for 3-4 minutes until they develop a deep golden-brown crust on one side.

Step 3. Turn the mushrooms over and add the sliced garlic and thyme sprigs. Sauté for another 1-2 minutes until the garlic is fragrant but not browned.

Step 4. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half.

Step 5. Add the vegetable stock and reduce the heat to low. Cover the pan partially and simmer for 15-20 minutes, or until the mushrooms are tender and the liquid has thickened into a silky glaze.

Step 6. Remove the thyme sprigs. Season with sea salt and freshly ground black pepper. Garnish with fresh parsley and serve warm.