Gather all ingredients before starting recipe

Porcini Mushrooms

• Heat 1 tbsp olive oil in medium sized skillet over medium high heat for 1-2 minutes.
• Slice porcini mushrooms in thin slices, lengthwise, try to make each slice about 1/4" thick.
  
• Transfer mushroom slices to heated oil and sauté over medium high heat until the mushrooms are golden on each side, about 4-5 minutes. Remove mushrooms to a sheet pan and reserve until ready to serve.
  

Herb Butter Vinaigrette (Optional)

• Finely chop the leaves of 3-4 sprigs each of fresh parsley, sage, oregano, thyme.
• Add 2 tbsp unsalted butter to the porcini pan and heat over medium high heat. Add finely chopped herbs and season with kosher salt and freshly ground black pepper Sauté until the herbs are just wilted then add 1 tbsp sherry vinegar, stir to combine and simmer for 1-2 minutes. Remove from heat.

Serving

• Drizzle each plate with some herb butter, then divide the 2 tbsp crème fraîsche or rich sour cream and spoon one tablespoon in a swoosh on each plate and finally add the porcini mushrooms.