Recipe and photo courtesy of Holly from Jittery Cook.
Prep Time: 20 mins. | Cook Time: 15 mins. | Serves: 6
1 1/2 oz dried mushrooms
3 T unsalted butter, divided
3 cloves garlic, minced
1 1/2 lb fresh mushrooms, sliced
3 t chopped fresh thyme leaves
3 T each soy sauce, sour cream, olive oil, Vermouth or Sherry
freshly ground pepper
1. Steep dried mushrooms in a covered bowl of boiling hot water for 20 minutes, then scoop them out and strain, reserving the mushroom stock. Roughly chop reconstituted mushrooms.
2. In a large pan, melt a tablespoon of butter over medium-high heat, then add the garlic and cook for a minute. Add all mushrooms and sauté for 5 minutes, then add 3/4 cup mushroom stock. Allow stock to reduce by half (takes about 5 minutes), then lower heat to medium-low and add butter, soy sauce, sour cream and oil. Cook for a few minutes to allow ingredients to combine and sauce to thicken. Season with pepper and garnish with thyme.