Mushrooms with Shallots and Sherry

Perozzi: "This turned out great despite my few mistakes. Le…" Read More


  • 1 pound wild mushrooms (or assorted cultivated, such as)
  • cremini
  • chanterelle
  • porcini mushrooms
  • 4 tablespoons olive oil (2 fl. oz./60 ml)
  • 1/2 cup sliced shallots (thinly)
  • salt
  • freshly ground pepper
  • 1/2 cup dry sherry (4 fl. oz./125 ml)
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons unsalted butter
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    Perozzi 2 years ago
    This turned out great despite my few mistakes. Learn from me on this: don’t use a small pan it’ll take forever to cook, cut off the stems of at least the shiitake if you use those (I recommend adding them but the stems get chewy unlike any other mushroom I’ve used), and this is not a mistake but season everything every step of the process.

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