Williams-Sonoma the Best of Thanksgiving by The Editors of Williams-Sonoma

Author:The Editors of Williams-Sonoma
Language: eng
Format: epub
Publisher: Weldon Owen

Sautéed Mushrooms with Shallots & Sherry

PREP TIME 10 MINUTES

COOK TIME 10 MINUTES

SERVES 4

1 lb (500 g) assorted mushrooms, brushed clean

4 tablespoons (2 fl oz/60 ml) olive oil

½ cup (2 oz/60 g) thinly sliced shallots

Kosher salt and freshly ground pepper

½ cup (4 fl oz/125 ml) dry sherry

1 teaspoon chopped fresh thyme

2 tablespoons unsalted butter

Remove the stems from the mushrooms. Thickly slice smaller mushrooms and coarsely chop larger ones. Set aside.

In a large sauté pan over medium heat, warm 2 tablespoons of the oil. Add the shallots and sauté until golden, 3–5 minutes. Transfer the shallots to a bowl.

In the same pan over medium-high heat, warm the remaining 2 tablespoons oil. Add the mushrooms and ⅛ teaspoon salt and sauté until the mushrooms begin to caramelize, 4–5 minutes. Add the sherry and deglaze the pan, stirring with a wooden spoon to scrape up the browned bits on the pan bottom. Return the shallots to the pan and add the thyme. Cook over medium-high heat, stirring, until the sherry is almost evaporated, 1–2 minutes. Add the butter and cook, stirring, until the butter glazes the mushrooms, about 1 minute more. Season to taste with salt and pepper and serve.

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