Ingredients
- Mushrooms (cremini, shiitake, or a mix), 1 pound
- Unsalted Butter, 4 tablespoons
- Shallot, finely minced, 1 medium
- Garlic, minced, 2 cloves
- Heavy Cream, 1/4 cup
- Dry Sherry or White Wine, 2 tablespoons
- Fresh Thyme Leaves, 1 teaspoon
- Salt and Black Pepper, to taste
Instructions
- Step 1: Clean the mushrooms thoroughly, removing any dirt. Roughly chop the mushrooms.
- Step 2: Melt the butter in a large skillet over medium heat. Continue cooking, swirling the pan, until the butter is browned and smells nutty (brown butter), about 3-5 minutes. Be careful not to burn it.
- Step 3: Add the shallot and garlic to the browned butter and cook until softened and fragrant, about 2 minutes.
- Step 4: Add the chopped mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and start to brown, about 8-10 minutes.
- Step 5: Pour in the sherry or white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 1 minute.
- Step 6: Stir in the heavy cream and thyme leaves. Season with salt and pepper to taste. Simmer for another 2-3 minutes until the sauce has thickened slightly. Remove from heat and let cool slightly before using.
Notes
- Store cooled mushroom paste in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
- For reheating, gently warm the paste in a saucepan over low heat, adding a splash of cream or broth if needed to loosen it.
- This creamy mushroom paste is fantastic spread on toasted baguette slices as an appetizer, or dolloped onto grilled steak.
- Don't overcrowd the pan with mushrooms; cooking them in batches helps them brown properly instead of steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American