Crispy chicken schnitzel with miso & mushroom sauce recipe

Put all the fresh mushrooms in the pan over a medium heat. Season with a large pinch of salt, stir, then cover with the lid and cook for 5-6 mins, shaking the pan halfway through, until the mushrooms have started to release their water. Cover and continue to cook for 12 mins, shaking halfway through again, until all their water has been released. Cook for 4-5 mins more, stirring well, until the water has evaporated and the mushrooms have darkened and are browning and reduced in size. Stir in the remaining butter, the garlic, cooked shallots and chopped porcini, seasoning well with black pepper. Cook for 3-4 mins until aromatic.