Ingredients

The following ingredients have 5 Servings
  • 30 oz wild mushroom mix (sliced (cremini, oyster, shiitake))
  • 1/4 cup extra virgin olive oil
  • kosher salt and pepper
  • 3 whole garlic cloves (ends trimmed but peels left on)
  • 8 sprigs fresh thyme
  • 2 Tbsp unsalted butter
  • 2 large shallots (minced (about 3/4 cup))
  • 1/3 cup dry sherry
  • 1 quart chicken stock
  • 1 tsp fresh thyme (minced)
  • 1/2 cup heavy cream (optional)

Instruction

  • Preheat oven to 425 degrees and line two sheet trays with nonstick foil.
  • Scatter sliced mushrooms, whole garlic cloves and thyme on the two lined sheet trays. Toss with olive oil and season with salt and pepper.
  • Roast for about 15 mins until golden brown.
  • While mushrooms are roasting, place a medium pot on the stove over medium heat and add the butter.
  • Add the shallots to the melted butter, season with salt and pepper and cook until golden, stirring frequently.
  • Remove the mushrooms from the oven, discard thyme sprigs and squeeze the garlic out of the peels. Reserve 1/2 cup mushrooms and add the remaining mushrooms and garlic to the pot.
  • Add sherry and cook until slightly reduced, about 2-3 mins.
  • Add the stock, season with salt and pepper and bring to a boil, then reduce to a simmer and cook 15 mins.
  • Puree using an immersion blender or in a blender in batches until smooth. Add 1 tsp of thyme and the cream if using and stir well to combine. Season to taste.
  • Ladle into bowls and top with a spoon of the reserved mushrooms.