Oyster mushrooms with Sherry.
At the cafe we love sherries and were always looking for a way to get people to drink more of it. This dish, while great on its own, is a great showcase of how fun pairing sherry with food is. We encourage you to check it out.
½ lb oyster mushrooms
2T Olive oil
6 cloves garlic, thinly sliced
1T (heaping) picked fresh thyme leaves
1/4c mushroom or vegetable stock
1T fine sherry
Trim the woody root off the oyster mushrooms, saving them for mushroom stock.
In a thick bottomed pan with enough space to accommodate all of the mushrooms in a single layer, heat the 2T of olive oil over a high heat. It is really important that the mushrooms aren’t overcrowded when they cook or the will steam rather than sear, muting the flavors & mushing the texture.
When the oil is simmering and almost smoking, dump the mushrooms in. Don’t stir them right away let them sit & cook nicely for a moment. Just stir once in a while. Think of it more as searing little steaks than stirring vegetables up in a pan. Using this technique will help you take advantage of the mushroom’s unique texture and give the dish more character.
After 3 to 4 minutes and the mushrooms are browning nicely, stir in the butter, garlic and Thyme. Once the garlic turns golden and the Thyme has become very aromatic, stir in the stock and season with salt and freshly cracked pepper. After the stock reduces and become a thick flavorful sauce, add in a nice splash of the sherry, careful not to flame it, return to the heat for a few more seconds and you’re done!
Serve over soft polenta, or on grilled bread rubbed with garlic and drizzled with some great extra virgin olive oil.