Roasted Mushrooms With Sherry and Thyme
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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.
Prep Time
15 Minutes
Cook Time
35 Minutes
Pellets
Oak
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 4 Tablespoon | unsalted butter |
| 2 Tablespoon | extra-virgin olive oil |
| Pinch | salt |
| 1 | shallot, minced |
| 2 Pound | Mushrooms, fresh |
| 1/4 Cup | Dry Sherry |
| 1 Tablespoon | fresh thyme |
Step
1
When ready to cook, set the grill temperature to High and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
00:15
2
Place a large cast iron pan on preheated grill, add butter and close lid for 5 minutes to melt butter.
500 ˚F / 260 ˚C
00:05
3
Add olive oil, shallot, a generous pinch of salt and stir. Close the lid and cook for 5 minutes until shallot has softened.
500 ˚F / 260 ˚C
00:05
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.
500 ˚F / 260 ˚C
00:15
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!
500 ˚F / 260 ˚C
00:10
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