Thanksgiving: Saut�ed Mushrooms with Shallots & Sherry
Source of Recipe
From "Williams-Sonoma: The Best of Thanksgiving"
List of Ingredients
◦ 1 pound assorted mushrooms, brushed clean
◦ 4 tablespoons olive oil
◦ � cup thinly sliced shallots
◦ Kosher salt and freshly ground pepper
◦ � cup dry sherry
◦ 1 teaspoon chopped fresh thyme
◦ 2 tablespoons unsalted butter
Recipe
Remove the stems from the mushrooms. Thickly slice smaller mushrooms and coarsely chop larger ones. Set aside.
In a large saut� pan over medium heat, warm 2 tablespoons of the oil. Add the shallots and saut� until golden, 3 to 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 saut� until the mushrooms begin to caramelize, 4 to 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 to 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.
Serves 4
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