• Yield: Makes about 1 1/2 cups


  • 1 pound portobello mushrooms
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped shallot
  • 1/4 cup heavy cream
  • 3 tablespoons dry sherry or Madeira
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 teaspoons coarsely chopped fresh thyme
  • Coarse salt and freshly ground pepper


  1. Trim ends of portobello mushrooms. Break stems and caps into small pieces. Finely chop mushrooms in a food processor. Squeeze dry in a clean kitchen towel.

  2. Melt unsalted butter in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, and cook, stirring often, until beginning to brown, 5 to 6 minutes.

  3. Remove from heat. Stir in heavy cream, dry sherry or Madeira, parsley, and fresh thyme; season with coarse salt and freshly ground pepper. Let cool.


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