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Mushrooms and sherry are a classic combo in Spain, where chefs know that a good sherry brings out the best in woodsy mushrooms. Avoid using cooking sherry, which is inferior to drinking sherry and usually has plenty of salt added to it. Dry sherry can be found for a modest price at many grocery stores and most wine shops, and any sherry you don’t use in the dish can be served as an aperitif.
Ingredients
- 1 lb. (500 g) assorted cultivated or wild mushrooms, such as
cremini, chanterelle, porcini or shiitake mushrooms
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- 1/2 cup (2 oz./60 g) thinly sliced shallots
- Salt and freshly ground pepper, to taste
- 1/2 cup (4 fl. oz./125 ml) dry sherry
- 1 tsp. chopped fresh thyme
- 2 Tbs. unsalted butter
Directions
Remove the stems from the mushrooms and discard. Thickly slice the smaller mushrooms and coarsely chop the larger ones.
In a large sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the shallots and cook until caramelized and golden, 3 to 5 minutes. Transfer the shallots to a bowl and set aside. In the same pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the mushrooms and a big pinch of salt and cook until soft until the mushrooms are tender and have begun to caramelize, 4 to 5 minutes.
Add the sherry to the mushrooms and deglaze the pan, stirring with a wooden spoon to remove any browned bits from the pan bottom. Return the shallots to the pan and add the thyme. Cook, stirring, until the sherry is almost evaporated, 1 to 2 minutes. Add the butter and cook until the butter has melted and glazes the mushrooms, about 1 minute more. Season with salt and pepper to taste and serve immediately. Serves 4.
Williams-Sonoma Test Kitchen
Rated 5 out of
5
by
philadelphia from
An impressive easy side dish
I was so pleased with these mushrooms. I made a turkey recently, and needed some nice stove-top sides, since I only have one oven. These were easy and so flavorful. It was a nice change to the traditional turkey sides. I thought i might be able to use it as a 'sauce', but it's not liquidy after cooking down, but no complaints! I will 100% make them again. Getting some fancy mushrooms really elevates the dish, and some sherry to share before the meal is a bonus!
Date published: 2023-11-22
Rated 5 out of
5
by
JJyums from
Yasss
Amazing ! So happy I came across this method !
The possibilities of what one can do with after they make the mushrooms as instructed (though I could happily eat as is) ... imagine.
Date published: 2021-10-04
Rated 5 out of
5
by
johnbh from
So Easy!
WOW! You can't go wrong, don't wait! Make this now!! No less than perfect!
Date published: 2020-01-20
Rated 5 out of
5
by
Camillka from
Superb Flavor
Have made this recipe no less than 5 times. Make sure to use a dry (not medium) sherry. Always a hit.
Date published: 2018-11-26
Rated 5 out of
5
by
frostipuff from
Elegantly rustic comfort food
This recipe is scrumptious and takes so little time to make—perfect for hurried weeknights. The thyme provides an aromatic, delicate complement to the earthy mushrooms and savory sauce. I like to serve this recipe with various steak cuts or roast garlic chicken. If there are any leftovers, I rough chop the mushrooms, mix into ground beef, and grill the hamburger patties with melted gruyere cheese on top.
I am always tinkering with recipes, so the second time I made Mushrooms with Shallots and Sherry, I used butter, instead of olive oil. The result was more of a browned, caramelized flavor. The third time, I added 4 Tbs of heavy cream to my all-butter version. At that point, my arteries exploded, so I went back to Williams-Sonoma's original recipe.
I feel sad that this recipe did not make it into the Williams-Sonoma Vegetable of the Day cookbook, but there are over a dozen equally yummy mushroom recipes there.
Date published: 2017-01-22
