Roasted Mushrooms with Sherry and Thyme
By This content is no longer available.
These mushrooms are downright decadent, thanks to the addition of sherry wine, butter, cream and fresh thyme.
Prep Time
10 Min
Cook Time
30 Min
Pellets
Hickory
Ingredients
This recipe serves:
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 |
| 1 Medium | shallot, minced |
| 1 Pinch | kosher salt |
| 2 Pound | assorted mushrooms, such as shiitake, cremini, or king trumpet, washed, stems trimmed and sliced |
| 1/4 Cup | dry sherry |
| 3 Tablespoon | Heavy cream, optional |
| 1 Tablespoon | fresh thyme leaves, plus more for garnish |
Steps
1
When ready to cook, set the Traeger temperature to 450° and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
00:15
2
Place a large cast iron pan on the preheated grill, add the butter and close the lid until the butter is melted, 5 minutes. Add olive oil, shallot and a generous pinch of salt, stir. Close the lid and cook until the shallot has softened, 5 minutes.
500 ˚F / 260 ˚C
00:10
3
Add the mushrooms to pan and stir, close lid. Cook for 15 minutes stirring every 5 minutes.
500 ˚F / 260 ˚C
00:15
4
Add the sherry, thyme, and cream, if using, to the pan. Stir the mushrooms, close the lid, and cook until the mushrooms are tender and the sauce is fragrant, 10 minutes.
500 ˚F / 260 ˚C
00:10
5
Remove the pan from the grill, and garnish with fresh thyme before serving. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.