sauteed-mushrooms

Sauteed Mushrooms

2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 pound mixed mushrooms, such as cremini (trimmed, quartered), shiitakes (stems removed, caps thinly sliced), button mushrooms (thinly sliced)
Coarse salt and freshly ground pepper
1 small shallot, finely chopped
2 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves
1/4 cup dry sherry
1/4 cup heavy cream, optional

Step 1

Heat oil and butter in a large skillet set over high heat.
Step 2

Add mushrooms in an even layer; cook, without stirring, until mushrooms release their water and it evaporates.
Step 3

Once browned, stir mushrooms, and season with salt and pepper.
Step 4

Add shallots and garlic; cook until fragrant.
Step 5

Add thyme and sherry; cook until liquid has almost evaporated. Season with salt and pepper.
Step 6

Stir in cream if desired; cook until heated through, about 1 minute.