A delicious and warming winter dish [Recipe Serves 6]
1/4 cup good-quality extra-virgin olive oil
1 1/2 pounds fresh mushrooms (shiitakes, oyster, chanterelles, crimini, and/or button), cleaned and stems removed
4 cloves garlic, thinly sliced
1 heaping tablespoon fresh thyme leaves (removed from stems)
1/2 cup dry white wine
1/2 cup heavy cream
Crushed red pepper flakes (optional)
Salt and pepper, to taste
Freshly grated Parmesan cheese
- Over medium-high heat, place a frying pan large enough for the mushrooms to fit without crowding. Add olive oil and heat until it starts to smoke. Add mushrooms. Do not disturb mushrooms for 5 minutes. If you move them about, they’ll release their water and start to steam. If you’re worried they might burn, reduce heat.
- After mushrooms have cooked for 5 minutes and have started to caramelize, add garlic and thyme; toss and cook mushrooms evenly for another 3 minutes. Add wine, cream, and red pepper flakes (if using). Season with salt and pepper. Cook until liquid is reduced to a rich and creamy sauce. Add a little more wine or cream if you would like more liquid.
- Serve over Roasted Chicken, pasta, or polenta. Drizzle with olive oil and squeeze a little lemon juice on top. Best topped with parmesan.