Steak with Sautéed Mushrooms with Shallot and Thyme
Easy, make-ahead, holds and reheats well, this recipe is better made a day in advance, it stores and reheats beautifully. See recipe notes for more details.
32 OZ white button mushrooms, stemmed and quartered
7 T butter, divided
1 small shallot, minced
2 cloves garlic, mashed or passed through a garlic press
1/4 C vermouth, Pernod or dry white wine
1 T fresh thyme, stemmed and minced
1/4 C chicken or vegetable stock
1 t sea salt
Notes:
If your mushrooms are large, cut in to 6 (not 4, as in “quartered”) pieces. The goal is to have the mushroom pieces be approximately the same size for even cooking.
To reheat, warm in pan over medium low heat until heated through, about 5 minutes. Alternately reheat in a microwave safe dish in 30-40 second intervals, stirring, for a total of 1 1/2 to 2 minutes total.
Melt 6 T butter in large sauté pan over medium heat until foamy. Add shallots and garlic and reduce heat to medium low, stirring until softened, about 3 to 4 minutes.
Add mushrooms and cook, stirring occasionally for 2 to 3 minutes. Add vermouth or wine and stir until almost evaporated. Add stock and continue cooking, about 12-15 minutes. deglazing the pan with a whisk until most of the liquid has evaporated and the mushrooms begin to brown and crisp at the edges.
Add remaining 1 T butter, salt and fresh thyme, stirring to incorporate, remove from heat and cover with foil. Gently reheat over medium low heat if needed before serving.
Mushrooms can be prepared 2 days in advance, stored in container with lid in the refrigerator. Remove 1 hour before serving and bring to room temperature before reheating.
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