Having a bunch of assorted mushrooms leftover from our Chinese hot pot dinner on Christmas Eve, I didn't want them to go to waste so decided to saute them with shallots, garlic, thyme, olive oil and butter. For an extra touch of umami, I added 1 tsp. of soy sauce, which is indetectable, but imparts another dimension of flavor.
Ingredients:
2 lbs. assorted mushrooms (shiitake, king/trumpet, oyster, crimini, white button, enoki, maitake, beech, etc. - whatever floats your boat)
2 shallots, finely chopped
4-5 cloves garlic, finely chopped
2 tsp. fresh thyme leaves (or 1 tsp. dried)
2 tbsp. unsalted butter
2 tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. soy sauce
Thyme sprigs for garnish
1. Trim and slice the mushrooms into bite-sized pieces (if using shiitakes, make sure to remove the stems before slicing as they are woody and fibrous.
2. Heat the butter and olive oil in a large saute pan over medium high heat. Add the shallots and toss briefly until fragrant.
3. Add the mushrooms and garlic and stir-fry for about 1 minute. Add the thyme, salt, pepper and soy sauce and stir to combine.
4. Continue cooking for another 5-10 minutes, stirring the mushrooms occasionally, until the mushrooms are lightly caramelized/browned. If needed, add a little extra olive oil to the mushrooms while they are cooking, if they are on the dry side.
5. Taste and season with additional salt and pepper, if needed. Garnish with thyme sprigs.
Serve warm or at room temperature.
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