Amanda Haas
Roasted Mushrooms With Sherry and Thyme
Prep Time
15 Minutes
Cook Time
35 Minutes
Effort
Pellets
Oak
The sweet taste of sherry wine blends with our signature wood-fired flavor to bring out the earthy tones of roasted mushrooms. We’re roasting these 'shrooms in a pan on the grill with butter, shallot, and fresh thyme.
Ingredients
Units of Measurement:
main
4 Tablespoon unsalted butter
2 Tablespoon extra-virgin olive oil
salt
1 shallot, minced
2 Pound Mushrooms, fresh
1/4 Cup dry sherry
1 Tablespoon fresh thyme
Steps
1
When ready to cook, set the grill temperature to High and preheat, lid closed for 15 minutes.
Grill:Â 500 ËšF2
Place a large cast iron pan on preheated grill, add butter and close lid for 5 minutes to melt butter.Grill:Â 500 ËšFIngredients
4 Tablespoon unsalted butter
3
Add olive oil, shallot, a generous pinch of salt and stir. Close the lid and cook for 5 minutes until shallot has softened.Grill:Â 500 ËšFIngredients
2 Tablespoon extra-virgin olive oil
Pinch salt
1 shallot, minced
4
Wash and slice the mushrooms, trimming the stems (may use shitake, cremini, or king trumpet). Add mushrooms to pan and stir, close lid and cook for 15 minutes stirring every 5 minutes.Grill:Â 500 ËšFIngredients
2 Pound Mushrooms, fresh
5
Add sherry and thyme to pan stir, close lid and cook 10 more minutes. Remove from grill, garnish with more fresh thyme and serve. Enjoy!Grill:Â 500 ËšFIngredients
1/4 Cup dry sherry
1 Tablespoon fresh thyme