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Thanksgiving: Sautéed Mushrooms with Shallots & Sherry

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ 1 pound assorted mushrooms, brushed clean
â—¦ 4 tablespoons olive oil
â—¦ ½ cup thinly sliced shallots
â—¦ Kosher salt and freshly ground pepper
â—¦ ½ cup dry sherry
â—¦ 1 teaspoon chopped fresh thyme
â—¦ 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 sauté pan over medium heat, warm 2 tablespoons of the oil. Add the shallots and sauté 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 â…› teaspoon salt and sauté 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