French peasant oyster mushroom soup with potatoes

Peel the potatoes and cut them into 1.5 cm cubes. Finely chop the shallots and garlic. Clean the oyster mushrooms with a dry paper towel, remove the tough stems, and cut or tear the caps into rustic strips.

In a heavy-bottomed pot, heat the olive oil and half of the butter (15 g). Add the shallots and sauté over medium heat for 3-4 minutes until translucent. Then stir in the garlic and sauté for another minute until fragrant.

Add the oyster mushrooms to the pot and sauté over higher heat for 5-6 minutes until lightly browned and their released liquid has evaporated. Pour in the dry white wine and let simmer for 1-2 minutes until the alcohol evaporates, deglazing any flavorful browned bits from the bottom of the pot.