YIELD: Approximately 1 Cup
- 1 Lb. Wild mushrooms, washed, sliced
- 2 Tbsp. Butter, unsalted, cubed
- 1 Each Shallot, minced
- ¼ Bunch Thyme, fresh, keep on stems
- 1 Tsp Salt, kosher
- ¼ Tsp Black Pepper, coarse ground
Melt butter in heavy bottomed sauté pan. Add shallots, stirring to release aroma, and soften. Add mushrooms and thyme, cooking over medium heat, stirring occasionally to prevent sticking, for 5-10 mins.
When mushrooms have reduced by 2/3, remove from heat. Place in a bowl and cover. This will cause the mushrooms to steam, collecting flavorful juices. Place under refrigeration until ready to use,
Service: Remove thyme stems from mushrooms, heat in sauté pan over low heat, or in a microwave safe bowl for 1 minute. Serve over grilled Ribeye steak.