By Chef Nick Krug

Yields: 1 Cup

Ingredients:
4 tablespoon unsalted butter
1 pound assorted wild mushrooms, finely chopped
1/2 cup leeks, minced
1/4 cup dry white wine
1/4 cup fresh Italian parsley, minced
1 teaspoon fresh thyme, minced
1 1/4 teaspoon kosher salt
1/2 teaspoon ground pepper

Directions:

1. Preheat a large sauté pan over medium-high heat. Add butter. When the bubbles settle, add mushrooms. Let caramelize for 3 minutes before stirring.

2. Add leeks. Season with salt and pepper. Deglaze with white wine.

3. Reduce liquid to “au sec” (almost dry). Remove from heat. Cool.

4. Add parsley and thyme.