3 Tbsp Butter, Unsalted
¼ Cup Shitaki Murshooms, thinly sliced
½ Cup Crimini Mushrooms, thinly sliced
¼ Cup Oyster Mushrooms, thinly sliced
2 Tbsp Sherry Wine
Pinch Thyme, fresh, leaves only
Pinch Kosher Salt
Pinch Black Pepper, freshly ground
Procedure:
1. In a large sauté pan, melt the butter and add the cleaned, sliced mushrooms. Sauté over medium heat, sweating the natural juices from the mushrooms. Once mushrooms begin to wilt, add the sherry, thyme, kosher salt and pepper and stir well to combine.
2. Continue to cook over medium heat until the sherry and natural juices from the mushrooms have reduced. The pan should be nearly dry.
Recipe Author: Executive Chef Jim Nuetzi
Restaurant: Capital Grille, A national multi-location steakhouse
Source: https://www.thecapitalgrille.com/Facebook/Recipes/05-28_FB_Recipe.pdf