Christmas
Mushrooms with Caramelized Shallots & Fresh Thyme
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18 Reviews
mbobden
November 2, 2021
Josh, any chance this can be obtained via a very hot gas grill on a pad, disposable sheet pan or cast iron pan? Your expert opinion would be helpful. Thank you.
Josh C.
November 3, 2021
A cast iron skillet on a very hot gas grill should work, but I would avoid trying this with a disposable sheet pan. Good luck!
Tom P.
September 4, 2021
OK... I was very suspect reading the recipe. But last night I had the ingredients and was cooking Tomahawk Rib-eyes, and I love mushrooms with steak, so gave it a try. WOW. This. Is. Fabulous. The long cook on the shallots is a must. And don't worry about getting the mushrooms as cooked down as perhaps might be usual. I will be making this for the rest of my life.
Nora
November 23, 2020
I can imagine how delicious this is and I can spend time and ingredients. But I'm not clear on how to use it. Serve as a vegetable side? Over pasta or cheese grits? In an omelet? All of the above?
ATKOgirl
July 24, 2020
These were fantastic. It was a very large recipe, but they reheated in the oven beautifully.
In the video, Josh recommends spreading the mushrooms on a baking sheet when removing from the pan to keep them from getting soggy. Then, move forward with the finely grated garlic from there.
This is a great, helpful tip. Thanks!
In the video, Josh recommends spreading the mushrooms on a baking sheet when removing from the pan to keep them from getting soggy. Then, move forward with the finely grated garlic from there.
This is a great, helpful tip. Thanks!
ATKOgirl
July 24, 2020
In the video, Josh recommends spreading the mushrooms on a baking sheet when removing from the pan to keep them from getting soggy. Then, move forward with the finely grated garlic from there.
This is a great, helpful tip. Thanks!
This is a great, helpful tip. Thanks!
Rebekah G.
December 25, 2018
Made these for Christmas dinner today and they were a huge hit! So full of umami. I didn’t have time to caramelize the shallots for the full time but did higher heat and they were great. I used 3 lbs of baby Bellas and 1/2 of shittakes.
pottsy.1990
April 1, 2018
Made these as a side to the Food52 kale & quinoa crustless quiche for brunch and they were great. I might up the red wine vinegar a bit next time and think parsley would be good if you don’t have thyme. The smoke alarm did go off several times but the brown edges and seared flavour were worth the noise!
Mindy
November 26, 2017
I followed this recipe exactly and was rewarded with my new favorite side dish of all time. I'll be making this again and again, especially in the autumn and winter months. Thank you.
Alicia P.
March 5, 2016
Absolutely delicious!!! Spouseand I ate some of these with risotto, & have enough left over for lunch with some pasta tomorrow.
Jamie
February 29, 2016
4 pounds is a lot of mushrooms - how many batches did it take (how much time) to sear them without overcrowding the pan?
Josh C.
February 29, 2016
Hi Jamie,
You're right that 4 pounds is a lot of mushrooms. This recipe was originally published to feed a large group (6-8 people), so feel free to cut the recipe in half if you are serving less people. In terms of how many batches, that depends on the size of the skillet that you are using, and the type of mushrooms that you are cooking. I suggest cooking the mushrooms in a single even layer in your skillet, and doing as many batches as necessary. Don't give in to temptation and overcrowd the pan. Each batch should take approximately 3-5 minutes. In between batches, you can wipe your skillet clean with a rag so that small leftover mushroom pieces do not burn in subsequent batches.
You're right that 4 pounds is a lot of mushrooms. This recipe was originally published to feed a large group (6-8 people), so feel free to cut the recipe in half if you are serving less people. In terms of how many batches, that depends on the size of the skillet that you are using, and the type of mushrooms that you are cooking. I suggest cooking the mushrooms in a single even layer in your skillet, and doing as many batches as necessary. Don't give in to temptation and overcrowd the pan. Each batch should take approximately 3-5 minutes. In between batches, you can wipe your skillet clean with a rag so that small leftover mushroom pieces do not burn in subsequent batches.
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