PRESERVING MUSHROOMS RECIPES

Steps:

• Melt the butter in a large skillet over medium heat. Add the mushrooms and season with the salt and pepper. Cook undisturbed until the mushrooms are browned on the bottom, about 5 minutes. Flip the mushrooms and cook undisturbed until browned on the second side and tender, about 5 minutes more. Add the garlic and thyme and sauté until fragrant, about 1 minute. Serve immediately.

Steps:

• Remove the stems from the mushrooms and discard. Thickly slice the smaller mushrooms and coarsely chop the larger ones.
• In a large sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the shallots and cook until caramelized and golden, 3 to 5 minutes. Transfer the shallots to a bowl and set aside. In the same pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the mushrooms and a big pinch of salt and cook until soft until the mushrooms are tender and have begun to caramelize, 4 to 5 minutes.
• Add the sherry to the mushrooms and deglaze the pan, stirring with a wooden spoon to remove any browned bits from the pan bottom. Return the shallots to the pan and add the thyme. Cook, stirring, until the sherry is almost evaporated, 1 to 2 minutes. Add the butter and cook until the butter has melted and glazes the mushrooms, about 1 minute more. Season with salt and pepper to taste and serve immediately. Serves 4.
• Williams-Sonoma Test Kitchen