roasted mushrooms with sherry and thyme


  • 4 Tablespoon unsalted butter

  • 2 Tablespoon extra-virgin olive oil

  • Pinch salt

  • 1 shallot, minced

  • 2 Pound Mushrooms, fresh

  • 1/4 Cup Dry Sherry

  • 1 Tablespoon fresh thyme




When ready to cook, set the grill temperature to High and preheat, lid closed for 15 minutes.


Place a large cast iron pan on preheated grill, add butter and close lid for 5 minutes to melt butter.


Add olive oil, shallot, a generous pinch of salt and stir. Close the lid and cook for 5 minutes until shallot has softened.


Wash and slice the mushrooms, trimming the stems (may use shitake, cremini, or king trumpet). Add mushrooms to pan and stir, close lid and cook for 15 minutes stirring every 5 minutes.


Add sherry and thyme to pan stir, close lid and cook 10 more minutes. Remove from grill, garnish with more fresh thyme and serve. Enjoy!

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