Roasted Lion's Mane Mushrooms with Sherried Shallots

Name: Roasted Lion's Mane Mushrooms with Sherried Shallots
Yield: 1
Ingredients: 2 Tbsp extra-virgin olive oil, divided; 10 c vertically sliced shallots (about large); 1 Tbsp fresh thyme leaf; 1/2 tsp kosher salt, divided; 1/3 c dry sherry; 1 Tbsp sherry vinegar; 1/4 tsp freshly ground black pepper; kg silver dollar-sized lion's mane mushrooms (about; 13 Tbsp butter, cut into pieces; 1 Tbsp sliced fresh chive

0 mins

Total time

1

Serving

10

Ingredients

Enable cook mode

Ingredients

Tbspextra-virgin olive oil, divided

cvertically sliced shallots (about large)

Tbspfresh thyme leaf

¹⁄₂

tspkosher salt, divided

¹⁄₃

cdry sherry

Tbspsherry vinegar

¹⁄₄

tspfreshly ground black pepper

kgsilver dollar-sized lion's mane mushrooms (about

Tbspbutter, cut into pieces

Tbspsliced fresh chive

Directions

Step 1

Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots, thyme, and 1/4 teaspoon salt; sauté 4 minutes, stirring frequently. Add sherry; cover, reduce heat, and simmer 10 minutes or until very tender. Stir in vinegar and black pepper. Remove from heat; keep warm.

Step 2

Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add mushrooms, fuzzy side down; cook 4 minutes or until browned. Turn mushrooms over; top each with 1 butter piece. Place pan in oven; bake mushrooms at 425° for 5 minutes or until tender. Remove from oven; sprinkle with remaining 1/4 teaspoon salt. Spoon about 1/2 cup shallot mixture onto each of 4 plates; top each serving with 3 mushrooms. Drizzle any pan juices over servings. Sprinkle evenly with chives.

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