Mushrooms with Shallots and Sherry
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.
- 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
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