This recipe rewards patience and attention to detail. If you are willing to put in the extra effort by picking fresh thyme and slowly caramelizing shallots, you will be rewarded with tantalizingly flavorful mushrooms. The other key to this dish is cooking the mushrooms in batches using an extremely hot pan. If you overcrowd the pan with mushrooms or don’t get your pan hot enough, your mushrooms will taste steamed instead of seared. You know you're doing it correctly when you find yourself running to temporarily take the batteries out of your smoke alarm. Seriously.

Share: