Mushrooms Sautéed with Sherry and Shallots

One of the many tapas I sampled in Spain was a simple mushroom and sherry combination that was heavenly.  Replicating it to serve alongside a mesquite grilled filet is going to be the perfect way to celebrate Valentine's Day!

Mushrooms Sautéed with Sherry and Shallots

Yield:  4 servings

1 pound cremini mushrooms or assorted, cleaned, sliced
4 Tbsp olive oil
1/2 cup thinly sliced shallots
1/2 cup dry sherry
1 tsp chopped fresh thyme
2 Tbsp unsalted butter

Clean mushrooms, trim the stems and slice.

Heat two tablespoons olive oil in a large sauté pan over medium heat.  Add the sliced shallots.  Cook until caramelized and golden, about 5 minutes.  Transfer the shallots to a bowl and set aside.  Add the remaining two tablespoons of olive oil to the pan.  Add the mushrooms and a large pinch of salt.  Cook the mushrooms until they are tender and have begun caramelizing.  

Add the sherry to the mushrooms and deglaze the pan scraping up any browned bits.  Return the shallots to the pan and add the thyme.  Cook, stirring, until the sherry has almost evaporated, a few minutes.  Add the butter and cook until it has melted.  Stir the mushrooms to glaze them with the melted butter.  Season with salt and pepper to taste.  


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