Roasted Mushrooms With Sherry and Thyme

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

How many people are you serving?

4

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 Icon
    Grill500 ˚F
  • 2

    Place a large cast iron pan on preheated grill, add butter and close lid for 5 minutes to melt butter.
    Grill Icon
    Grill500 ˚F
    Ingredients
    • 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 Icon
    Grill500 ˚F
    Ingredients
    • 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 Icon
    Grill500 ˚F
    Ingredients
    • 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 Icon
    Grill500 ˚F
    Ingredients
    • 1/4 Cup dry sherry

    • 1 Tablespoon fresh thyme

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