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Roasted Mushrooms With Sherry and Thyme

Roasted Mushrooms With Sherry and Thyme

By Amanda Haas

The sweet taste of sherry wine blends with our signature wood-fired flavor to bring out the earthy tones of roasted mushrooms. We’re roasting these 'shrooms in a pan on the grill with butter, shallot, and fresh thyme.

Prep Time

15 Minutes

Cook Time

35 Minutes

Pellets

Oak

Ingredients

Number of people serving

4

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Units of measurement:
main
4 Tablespoon unsalted butter
2 Tablespoon extra-virgin olive oil
Pinch salt
1 shallot, minced
2 Pound Mushrooms, fresh
1/4 Cup Dry Sherry
1 Tablespoon fresh thyme

Step

  • 1

    When ready to cook, set the grill temperature to High and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 2

    Place a large cast iron pan on preheated grill, add butter and close lid for 5 minutes to melt butter.

    500 ˚F / 260 ˚C

    Ingredients
    • 4 Tablespoon unsalted butter

  • 3

    Add olive oil, shallot, a generous pinch of salt and stir. Close the lid and cook for 5 minutes until shallot has softened.

    500 ˚F / 260 ˚C

    Ingredients
    • 2 Tablespoon extra-virgin olive oil

    • Pinch salt

    • 1  shallot, minced

  • 4

    Wash and slice the mushrooms, trimming the stems (may use shitake, cremini, or king trumpet). Add mushrooms to pan and stir, close lid and cook for 15 minutes stirring every 5 minutes.

    500 ˚F / 260 ˚C

    Ingredients
    • 2 Pound Mushrooms, fresh

  • 5

    Add sherry and thyme to pan stir, close lid and cook 10 more minutes. Remove from grill, garnish with more fresh thyme and serve. Enjoy!

    500 ˚F / 260 ˚C

    Ingredients
    • 1/4 Cup Dry Sherry

    • 1 Tablespoon fresh thyme

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