Maitake Mushrooms with Thyme and Sherry
Photography: Thomas J. Story.
Woodsy and herbal, these mushrooms pair well with earthy, dry-aged steak. They should be glossed with sauce but not swimming in it. The recipe comes from Alfred’s Steakhouse in San Francisco.
How to Make It
Step 1
1
Brush mushrooms clean and trim bottoms of stems. Tear clusters into large chunks.
Step 2
2
Heat two large heavy (not nonstick) frying pans over medium-high heat 2 minutes. Divide mushrooms between pans and season lightly with salt. Cook until starting to release liquid, about 7 minutes. If mushrooms are very dry, add a splash or two of water.
Step 3
3
Add 1 1/2 tbsp. butter and 4 or 5 branches thyme to each pan. Cook mushrooms, turning occasionally, until nicely browned, about 5 minutes. Add another 1 1/2 tbsp. butter to each pan and cook until tender, 7 to 10 minutes.
Step 4
4
Into each pan, swirl 2 tbsp. sherry, then 1 tbsp. butter and 1 1/2 tsp. each lemon juice and vinegar. Cook over high heat, stirring occasionally, until sauce is glossy and mushrooms are coated, 2 minutes. Stir in a few tbsp. water as needed to loosen sauce. Season to taste with salt and more vinegar. Remove thyme.
Step 5
5
Pour mushrooms into a serving dish and top with chives.
Step 6
6
Make ahead: Through step 3, up to 1 day, chilled airtight in 1 pan. To reheat, add a few tbsp. water and heat gently in pan.
Ingredients
3 pounds maitake mushrooms (or cremini or morels, or a mix)
Kosher salt to taste
1/2 cup unsalted butter (at room temperature) or olive oil, divided
8 to 10 branches fresh thyme
1/4 cup sherry, preferably Amontillado
About 1 tbsp. lemon juice
About 1 tbsp. Champagne vinegar
Chopped fresh chives or parsley
Directions
Step 1
1
Brush mushrooms clean and trim bottoms of stems. Tear clusters into large chunks.
Step 2
2
Heat two large heavy (not nonstick) frying pans over medium-high heat 2 minutes. Divide mushrooms between pans and season lightly with salt. Cook until starting to release liquid, about 7 minutes. If mushrooms are very dry, add a splash or two of water.
Step 3
3
Add 1 1/2 tbsp. butter and 4 or 5 branches thyme to each pan. Cook mushrooms, turning occasionally, until nicely browned, about 5 minutes. Add another 1 1/2 tbsp. butter to each pan and cook until tender, 7 to 10 minutes.
Step 4
4
Into each pan, swirl 2 tbsp. sherry, then 1 tbsp. butter and 1 1/2 tsp. each lemon juice and vinegar. Cook over high heat, stirring occasionally, until sauce is glossy and mushrooms are coated, 2 minutes. Stir in a few tbsp. water as needed to loosen sauce. Season to taste with salt and more vinegar. Remove thyme.
Step 5
5
Pour mushrooms into a serving dish and top with chives.
Step 6
6
Make ahead: Through step 3, up to 1 day, chilled airtight in 1 pan. To reheat, add a few tbsp. water and heat gently in pan.
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