Brush any dirt off the mushrooms with a damp paper towel or a mushroom brush (yes, they actually exist!) and remove the stems. Do NOT rinse with water, as that will make them soggy.
Heat the butter in a large heavy bottomed saute pan over medium high heat, until melted. Add the shallots and cook until translucent, stirring occasionally, about 3-4 minutes. Add the mushrooms and season with salt and pepper.
Cook over medium heat for 8 to 10 minutes, until softened beginning to release some juices. Add the white wine and increase the heat; let simmer for 1-2 minutes until evaporated.
Taste and add more salt and pepper if needed. Stir in the chives (or parsley) and serve over toasted baguette slices as a starter, or as a side dish with roasted pork or game.
*Note: This is not Chris Aerni’s exact recipe, but rather my adaptation based on his verbal instructions.
