Mushrooms come in a wide array of shapes, sizes and flavor-intensities. Combining different mushroom varieties not only increases the flavor but also gives interest to the dish. For Sautéed Mushrooms with Herbs and Sherry, we combine at least two varieties, add simple herbal notes and finish with dry sherry to provide a relatively simple but deeply flavorful dish. Interestingly, while sautéed mushrooms are often served as a first course in Italy, they are relegated to a side dish in the United States. Either way, you’ll be adding Sautéed Mushrooms with Herbs and Sherry to your culinary repertoire, just be ready for the applause from your guests, especially when paired with Savory Grilled Pork Roast.
Prep Time: 30 minutes, Total Time: 1 hour Serves: 4
Ingredients:
- 25 oz fresh assorted Mushrooms (white button, shiitake, crimini, baby bella)
- 2 Tbs minced Shallots
- 3 Tbs Extra Virgin Olive Oil
- 4 Tbs Unsalted Butter
- ¼ tsp Fine Sea Salt
- 1 tsp dried Thyme leaves
- 4 Tbs Dry Sherry
- ½ Tb finely chopped Italian/Flat Leaf Parsley
Preparation:
- Using a dry vegetable brush, brush the mushrooms free of any debris.
- Twist the stems off the shiitake mushrooms and discard them. Slice the shiitake mushroom caps into ¼-inch wide strips.
- Trim the ends of the other mushroom stems and slice the mushrooms very thinly.
- Pour the extra virgin oil into a wide, shallow frying pan; add the butter to the pan.
- Over a medium-high heat, melt the butter and swirl to mix with the extra virgin olive oil.
- Sprinkle the sea salt and thyme leaves to the pan, swirl and sauté for 1 minute.
- Raise the heat to medium-high and add the sliced mushrooms to the pan, stirring gently and sautéed uncovered; the mushrooms will release liquid.
- Stirring frequently, sautéed the mushrooms until they turn a golden-brown.
- Pour the dry sherry over the mushrooms and stir as the alcohol burns off.
- Turn off the heat, transfer the mushrooms to a serving platter or bowl, garnish with the chopped parsley and serve immediately.
