Our test kitchen chef Josh Cohen's recipe for Mushrooms with Caramelized Shallots and Fresh Thyme is serious business.
The long cook time on the shallots means that any sharpness you normally associate with this allium is mellowed into something exceedingly caramel and tender, while the high-heat treatment on the mushrooms coaxes out their earthy flavor and heartiness. By the time your mushrooms and shallots are through cooking, you'll end up with a kitchen full of homey smells and a good dish to keep around for the week.
If you can manage to not eat all the mushrooms at once, you can maximize the mushrooms you just spent nearly an hour cooking and have a meal plan set for the whole week.
Here's what you should be making over the weekend to make the most of your mushrooms through the week:
And make sure to stock up on some items for the rest of the week:
Here's how to make the mushrooms work for you all week:
This recipe calls for a variety of mushrooms. What's your favorite type? Let us know in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now