This versatile dish can stand alone as a fortifying side or you can serve it spooned over creamy grits, atop grilled steak or folded into pasta or a soft scramble at brunch. Covering the pan for the first few minutes is essential for allowing the mushrooms to release their juices and brown evenly. If you’d like to opt for a dairy-free option, substitute extra virgin olive oil for the butter.
Recipe by Lisa Archer, Roanoke
Ingredients
4 tablespoons unsalted butter, divided
1 ½ pounds mixed mushrooms such as shiitake, oyster, cremini and hen of the woods, cut into bite-sized pieces
½ teaspoon salt
3 large garlic cloves, smashed
2 sprigs thyme
1 sprig rosemary
3 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon lemon juice
Freshly ground black pepper to taste
INSTRUCTIONS
Heat 3 tablespoons butter in a non-stick skillet over medium-high heat until butter melts. Add mushrooms, cover and cook for about 6 minutes until mushrooms release their juices and become tender. Uncover skillet and add salt, garlic and herbs and cook, stirring occasionally until mushrooms are browned, about 6 minutes. Pour in sherry; cook while stirring occasionally until sherry evaporates, about 2 minutes. Stir in soy sauce and lemon juice; cook, stirring, until liquid has almost evaporated, about 1 minute. Stir in remaining butter and toss until butter has melted and mushrooms are evenly coated. Remove from heat. Season with salt and pepper to taste. Serve as a side dish, overtop creamy grits, steak or eggs or folded into pasta.
