There was a period over a decade ago now (yikes) when I was cooking almost exclusively from Sally Schneider’s A New Way to Cook , one of about five cookbooks I owned at the time, a departing gift from my mother when I moved away from home to Philadelphia. While my cookbook collection has since grown considerably, I still find myself returning to A New Way to Cook often to reference a technique or method, to see how Sally made it — the book, if you are unfamiliar, is nearly as comprehensive as the How to Cook Everything books. Recently I revisited her roasted mushroom recipe, which is part of her recipe for coq au vin, which I made once and remember loving, the mushrooms especially.
3 Steps to Perfectly Roasted Mushrooms
I love this technique because during the initial roasting a flavorful broth materializes, giving you two products for one effort. The mushrooms and sauce are especially good spooned over polenta.
4 from 1 review
1 pound mushrooms, such as a mix of cremini and shiitakes Few sprigs thyme 1 shallot, finely chopped 1 clove garlic, minced 1/4 cup sherry or dry white wine 2 teaspoons extra-virgin olive oil 1 tablespoon unsalted butter, plus more to taste Kosher salt Freshly cracked pepper
