Woodsy and herbal, these mushrooms pair well with earthy, dry-aged steak. They should be glossed with sauce but not swimming in it. The recipe comes from Alfred's Steakhouse in San Francisco.
3 pounds maitake mushrooms (or cremini or morels, or a mix)
Kosher salt to taste
1/2 cup unsalted butter (at room temperature), divided
8 to 10 branches fresh thyme
1/4 cup sherry, preferably Amontillado
About 1 tbsp. lemon juice
About 1 tbsp. Champagne vinegar
Chopped fresh chives or parsley
How to Make It
Brush mushrooms clean and trim bottoms of stems. Tear clusters into large chunks.
Heat two large heavy (not nonstick) frying pans over medium-high heat 2 minutes. Divide mushrooms between pans and season lightly with salt. Cook until starting to release liquid, about 7 minutes. If mushrooms are very dry, add a splash or two of water.
Add 1 1/2 tbsp. butter and 4 or 5 branches thyme to each pan. Cook mushrooms, turning occasionally, until nicely browned, about 5 minutes. Add another 1 1/2 tbsp. butter to each pan and cook until tender, 7 to 10 minutes.
Into each pan, swirl 2 tbsp. sherry, then 1 tbsp. butter and 1 1/2 tsp. each lemon juice and vinegar. Cook over high heat, stirring occasionally, until sauce is glossy and mushrooms are coated, 2 minutes. Stir in a few tbsp. water as needed to loosen sauce. Season to taste with salt and more vinegar. Remove thyme.
Pour mushrooms into a serving dish and top with chives.
Make ahead: Through step 3, up to 1 day, chilled airtight in 1 pan. To reheat, add a few tbsp. water and heat gently in pan.
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