Lion's mane mushrooms are an amazing discovery--incredibly meaty, with a faint, almost livery nuance--so this dish plays off the classic liver-and-onions combo with sweet and tangy shallots. Serve as a light entrée with a fall salad and crusty bread, or as a hearty side dish with robust meats such as lamb or beef.
'Shroom subs: Shiitake, cremini
2 tablespoons extra-virgin olive oil, divided
4 cups vertically sliced shallots (about 6 large)
1 tablespoon fresh thyme leaves
1/2 teaspoon kosher salt, divided
1/3 cup dry sherry
1 tablespoon sherry vinegar
1/4 teaspoon freshly ground black pepper
12 silver dollar-sized lion's mane mushrooms (about 12 ounces)
1 tablespoon butter, cut into 12 pieces
1 tablespoon sliced fresh chives
How to Make It
Preheat oven to 425°.
Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots, thyme, and 1/4 teaspoon salt; sauté 4 minutes, stirring frequently. Add sherry; cover, reduce heat, and simmer 10 minutes or until very tender. Stir in vinegar and black pepper. Remove from heat; keep warm.
Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add mushrooms, fuzzy side down; cook 4 minutes or until browned. Turn mushrooms over; top each with 1 butter piece. Place pan in oven; bake mushrooms at 425° for 5 minutes or until tender. Remove from oven; sprinkle with remaining 1/4 teaspoon salt. Spoon about 1/2 cup shallot mixture onto each of 4 plates; top each serving with 3 mushrooms. Drizzle any pan juices over servings. Sprinkle evenly with chives.