Step 1

Gently heat the olive oil over medium to med-low heat in a large skillet with a tight-fitting lid.

Step 2

Saute the shallots and garlic in the oil until translucent but not browning. About 3 minutes. Remove the shallots and onion to a small bowl and return the pan to the heat.

Step 3

Increase the heat to medium-high.To the pan add 1-2 tablespoons of the white wine and 1/2 tablespoon of soy sauce or Tamari to deglaze the pan. Quickly, use a wooden spoon to scrape up any browned bits from the onion and shallots on the bottom of the pan.

Step 4

Add the mushrooms to the pan, cut side down, and cook as you would a steak. Brown on the first side, for about 1-2 minutes, until golden brown, flip and brown on the other side for about 1.5 - 2 minutes until a golden sear is developing. Now, dollop in the 2 tablespoons of butter, cut into small pieces, all around the pan. Pour in another 2 splashes of wine, about 2 tablespoons, cover with a tight-fitting lid and cook for 2-5 minutes or until the mushroom steak is cooked through to your liking. See note.Remove the cooked mushroom steaks to a serving platter and cover with foil to keep warm.

Step 5

Add the onions and shallots back into the skillet over medium heat. To that, add 1 tablespoon butter, 1 tablespoon of soy sauce or Tamari, and any remaining white wine. Bring to a simmer and cook, occasionally stirring, until the sauce has reduced down by 1/3 and the alcohol from the wine has had a chance to cook out about 2-4 minutes. Remove from the heat.

Step 6

Arrange your favorite leafy greens on serving plates if desired for a pop of color. Add 1-2 pieces of mushroom steak on top. Spoon some of the warm pan sauce over each mushroom steak. Top with 2 tablespoons prepared tapenade per plate if using. Sprinkle with minced parsley. Serve immediately while warm.