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