Recipes Side Dishes Vegetables Mushrooms with Shallots and Sherry

Mushrooms with Shallots and Sherry

Mushrooms with Shallots and Sherry is rated 5.0 out of 5 by 1.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

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 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
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