Seared Wild Mushrooms with Thyme and Garlic
By Tested and perfected in the Sur La Table kitchen
Seared Wild Mushrooms with Thyme and Garlic
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 4 servings
2 cups cremini mushrooms, cut into 1/2-inch pieces
2 cups wild mushrooms, such as shiitake, oyster, or chanterelle, cut into 1/2-inch pieces
3 medium shallots, peeled and cut into 1/2-inch pieces
4 garlic cloves, lightly crushed and peeled
2 tablespoons unsalted butter, divided
4 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 cup red wine, such as Zinfandel
10 sprigs fresh thyme
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons fresh thyme leaves, lightly chopped, for garnish
2 cups wild mushrooms, such as shiitake, oyster, or chanterelle, cut into 1/2-inch pieces
3 medium shallots, peeled and cut into 1/2-inch pieces
4 garlic cloves, lightly crushed and peeled
2 tablespoons unsalted butter, divided
4 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 cup red wine, such as Zinfandel
10 sprigs fresh thyme
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons fresh thyme leaves, lightly chopped, for garnish
Preheating your roasting pan is the trick to developing a beautiful sear on your mushrooms. While you should feel free to experiment with any combination of wild mushrooms, you want to make sure all the pieces are cut to a similar size to ensure even cooking time. Finishing with a splash of red wine not only allows you to deglaze the pan, but also provides a lovely pink tint to the seared mushrooms. A tannic red wine, such as Cabernet Sauvignon or Zinfandel, will stand up to the touch of cream found in this dish.
In a large mixing bowl, toss together chopped mushrooms, shallots, and garlic.
In a large skillet, heat 1 tablespoon butter and 2 tablespoons olive oil over medium-high
heat until butter foams. When foaming subsides, add half the mushroom mixture, and cook, stirring occasionally, until browned and any liquid they release evaporates, about 5 to 7 minutes. Season with salt and pepper and transfer to a serving bowl using a slotted spoon. Repeat process with remaining butter, olive oil, and mushroom mixture, and reserve skillet.
Return skillet to medium heat, and add wine and thyme sprigs, scraping the bottom of the pan with a wooden spoon to release any browned bits. Reduce wine mixture to 1/4 of its original volume, stirring occasionally, about 8 to 10 minutes. Remove thyme sprigs, stir in cream, taste, and season with salt and pepper.
To serve, pour sauce over mushrooms and garnish with thyme leaves. Serve immediately
In a large mixing bowl, toss together chopped mushrooms, shallots, and garlic.
In a large skillet, heat 1 tablespoon butter and 2 tablespoons olive oil over medium-high
heat until butter foams. When foaming subsides, add half the mushroom mixture, and cook, stirring occasionally, until browned and any liquid they release evaporates, about 5 to 7 minutes. Season with salt and pepper and transfer to a serving bowl using a slotted spoon. Repeat process with remaining butter, olive oil, and mushroom mixture, and reserve skillet.
Return skillet to medium heat, and add wine and thyme sprigs, scraping the bottom of the pan with a wooden spoon to release any browned bits. Reduce wine mixture to 1/4 of its original volume, stirring occasionally, about 8 to 10 minutes. Remove thyme sprigs, stir in cream, taste, and season with salt and pepper.
To serve, pour sauce over mushrooms and garnish with thyme leaves. Serve immediately