Roasted Lion’s Mane Mushrooms with Sherried Shallots

Lion's mane mushrooms are an amazing discovery; incredibly meaty, so this dish plays off the classic liver and onions combo with sweet and tangy shallots. Serve as an entrée with a salad and crusty bread or as a side dish with poultry, beef or salmon. You can also substitute these mushrooms with either shiitakes or creminis.

Ingredients

2 tablespoons extra-virgin olive oil, divided

4 cups vertically sliced shallots (about 6 large)

1 tablespoon fresh thyme leaves

1/2 teaspoon kosher salt, divided

1/3 cup dry sherry

1 tablespoon sherry vinegar

1/4 teaspoon freshly ground black pepper

12 silver dollar-sized lion's mane mushrooms (about 12 ounces)

1 tablespoon butter, cut into 12 pieces

1 tablespoon sliced fresh chives

Preparation

1. Preheat oven to 425°.

2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots, thyme, and 1/4 teaspoon salt; sauté 4 minutes, stirring frequently. Add sherry; cover, reduce heat, and simmer 10 minutes or until very tender. Stir in vinegar and black pepper. Remove from heat; keep warm.

3. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add mushrooms, fuzzy side down; cook 4 minutes or until browned. Turn mushrooms over; top each with 1 butter piece. Place pan in oven; bake mushrooms at 425° for 5 minutes or until tender. Remove from oven; sprinkle with remaining 1/4 teaspoon salt. Spoon about 1/2 cup shallot mixture onto each of 4 plates; top each serving with 3 mushrooms. Drizzle any pan juices over servings. Sprinkle evenly with chives.

Enjoy!