Mushrooms Sautéed in Sherry by Chef Katie Button

Sautéed Mushroom Recipe

1 ounce dried porcini mushrooms, divided

1 pound fresh mixed mushrooms, such as oysters, shiitakes, and creminis, divided

8 tablespoons blended oil, divided

3 tablespoons minced shallot

6 thyme sprigs

1⁄2 cup dry sherry wine

1 teaspoon kosher salt

How to prepare Mushrooms Sautéed in Sherry

Bring the dried porcinis and 1 cup water to a boil in a small saucepan. Reduce the heat to low and simmer for 5 minutes. Remove from the heat and strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids. You will be left with an intense rich dried mushroom stock broth.

Heat 2 tablespoons oil in a large skillet over high heat that’s very hot and almost smoking. Add one-quarter of the mushrooms in a single layer and cook, turning every once in a while, until seared to nice deep golden brown, 3 to 4 minutes. Transfer to a bowl. Repeat with the remaining mushroom in three batches, replenishing the skillet with 2 tablespoons oil for each batch. Reduce the heat to medium-high and return all the mushrooms to the skillet. Add the shallot and thyme and cook until the shallot has softened, 1 to 2 minutes.

Then add the mushroom stock and salt, bring to a simmer, and cook until almost all the liquid has evaporated, stirring often, about 2 minutes. It is important that you take the stock until it’s almost dry, but not so far that the skillet starts to burn. Add the sherry and reduce again until almost dry, about 3 minutes. Transfer to a dish and serve hot.

Recipe by Chef Katie Button | Cúrate Tapas Bar | 13 Biltmore Ave. |Asheville, NC 28801 | @curatetapasbar

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