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Roasted Mushrooms with Sherry and Thyme

10

30

Hickory

These mushrooms are downright decadent, thanks to the addition of sherry wine, butter, cream and fresh thyme.

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  • 4 Tablespoon Unsalted Butter, for greasing

  • 2 Tablespoon extra-virgin olive oil

  • 1 Medium shallot, minced

  • 1 Pinch Kosher salt

  • 2 Pound assorted mushrooms, such as shiitake, cremini, or king trumpet, washed, stems trimmed and sliced

  • 1/4 Cup dry sherry

  • 3 Tablespoon Heavy cream, optional

  • 1 Tablespoon fresh thyme leaves, plus more for garnish

  • 1

    When ready to cook, set the Traeger temperature to 450° and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 2

    Place a large cast iron pan on the preheated grill, add the butter and close the lid until the butter is melted, 5 minutes. Add olive oil, shallot and a generous pinch of salt, stir. Close the lid and cook until the shallot has softened, 5 minutes.

    • 4 Tablespoon Unsalted Butter, for greasing

    • 2 Tablespoon extra-virgin olive oil

    • 1 Medium shallot, minced

    • 1 Pinch Kosher salt

  • 3

    Add the mushrooms to pan and stir, close lid. Cook for 15 minutes stirring every 5 minutes.

    • 2 Pound assorted mushrooms, such as shiitake, cremini, or king trumpet, washed, stems trimmed and sliced

  • 4

    Add the sherry, thyme, and cream, if using, to the pan. Stir the mushrooms, close the lid, and cook until the mushrooms are tender and the sauce is fragrant, 10 minutes.

    • 1/4 Cup dry sherry

    • 3 Tablespoon Heavy cream, optional

    • 1 Tablespoon fresh thyme leaves, plus more for garnish

  • 5

    Remove the pan from the grill, and garnish with fresh thyme before serving. Enjoy!

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