We’re going to start by making the mushroom jus. Heat the oil in a large pot over medium-high heat. Add the carrots and onion, season with salt and pepper, and sauté for 5 minutes. Add the garlic and tomato paste and continue to sauté for 1 minute. Add the fresh and dried mushrooms, sage, and water and bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes.

Remove from the heat and strain the liquid, discarding the vegetables and herbs. Return the liquid to the pot, adjust the seasoning if needed, and turn the heat to low to keep warm while you make the mushrooms and butter. The simmering jus will envelop your kitchen with the warmest of hugs—enjoy it.

Next is the shallot chili butter. Mix all the ingredients in a small bowl until well combined. Set aside but do not refrigerate. Any leftover butter can be stored in an airtight container in the fridge for a few weeks.

Next up, the crispy fried mushrooms. Line a baking sheet with paper towels and place a wire rack on top.

Place 1 cup flour in a bowl, pour in the buttermilk, and whisk to combine until no lumps remain. In a second bowl, combine the remaining flour, cornstarch, oregano, salt, garlic powder, onion powder, paprika, and pepper and whisk to combine.

Heat the oil to 350°F in a heavy-bottomed pot over medium-high heat. Coat the mushrooms in the dry flour mixture and then dip them in the buttermilk mixture, ensuring the whole mushroom is covered.

Carefully place them back in the dry flour mixture and press it onto them to coat.

Fry the mushrooms in the hot oil for 2 minutes, then flip and fry for 2 more minutes. Remove to the prepared baking sheet and sprinkle with flaky salt.

To assemble, generously butter the toasted buns with the shallot chili butter and nestle in two to three fried mushrooms. Sprinkle with chopped thyme and serve with a warm bowl of mushroom jus for dipping. Enjoy!