Mushroom Recipe

Prep mushrooms and aromatics

Clean mushrooms by wiping with a damp paper towel; trim stems if needed. Slice mushrooms about 1/4-inch thick. Finely mince the shallot and garlic. Measure out thyme and stock.

Heat pan

Place a 10-12 inch skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter and let the butter melt and foam but not burn (about 30 seconds).

Cook mushrooms

Add the sliced mushrooms in a single layer if possible. Let them sear undisturbed for 2-3 minutes so they brown, then stir and continue cooking 3-4 more minutes until golden and most of their moisture has evaporated.

Add shallot and garlic

Push mushrooms to the side, add the remaining 1 tablespoon butter to the pan, then add the minced shallot. Sauté 1-2 minutes until softened, add the garlic and cook 30 seconds until fragrant.

Deglaze and finish

Pour in the white wine and scrape up any browned bits from the pan. Allow the wine to reduce by half (about 1-2 minutes). Add the stock and thyme, stir, and simmer 1-2 minutes until sauce is glossy and coats the mushrooms. Season with salt and freshly ground black pepper to taste. Stir in chopped parsley off the heat.

Sprinkle the grated Gruyère or cheddar evenly over the hot mushrooms while still in the skillet so it melts slightly. If you want a bubbly, browned top, place the skillet briefly under a broiler (1-2 minutes) or use a kitchen torch until the cheese is melted and lightly golden. Watch closely to avoid burning.

Choose one of the following service options: place the cheesy mushrooms over a short stack (2) of pancakes, spoon over a cup of warm soup (served on the side or ladled over), or arrange over/next to a side salad. Alternatively, you may choose two of the other side options from the menu (for example, 2 side items instead of a full short stack).

Garnish with a small sprinkle of extra parsley and a grind of black pepper. Serve immediately while hot.