Melt the butter in a wide pot or skillet over medium-high heat. Add half the mushrooms in an even layer and cook for 8–12 minutes until well-browned—season with salt and pepper and transfer to a bowl.

If the skillet is dry, add another tablespoon of butter. Once melted, add the remaining mushrooms and cook for 8–12 minutes. Season with salt and pepper and transfer to the bowl of mushrooms.

Add the shallot to the pot and cook for 3–4 minutes, stirring often. Next, add all mushrooms to the pot and cook for 1–2 minutes.

Whisk together the maple syrup, Dijon mustard, and white wine vinegar in a bowl.

Turn the heat on the mushrooms to high. Pour in the sauce and bring to a boil. Reduce heat to low and add the torn frisée. Cook for 5 minutes until wilted—season to taste with salt and pepper. Turn off the heat.

Serve with cooked rice or noodles or alongside your favorite plant-based protein. Enjoy!