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.

This Story Originally Appeared On sunset.com

Gallery

Credit: Photography: Thomas J. Story.

Recipe Summary

Yield:
Serves 8 to 10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brush mushrooms clean and trim bottoms of stems. Tear clusters into large chunks.

    Advertisement
  • 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.

Source

Alfred's Steakhouse, San Francisco

Nutrition Facts

135 calories; calories from fat 62%; protein 2.9g; fat 9.5g; saturated fat 5.8g; carbohydrates 10g; fiber 3.9g; sodium 66mg; cholesterol 24mg.
Advertisement
Advertisement