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Remove stems from mushrooms and slice thickly. In large sauté pan over medium heat, warm 1 tablespoon olive oil. Add shallots and cook 3 to 5 minutes until caramelized and golden. Transfer shallots to bowl and set aside. In same pan over medium-high heat, warm remaining tablespoon olive oil. Add mushrooms and big pinch sea salt and cook 4 to 5 minutes until mushrooms are tender and have begun to caramelize.
Add sherry to mushrooms and deglaze pan, stirring to remove any browned bits from pan bottom. Return shallots to pan and add thyme. Cook 1 to 2 minutes, stirring, until sherry is almost evaporated. Add butter and cook 1 minute more until butter has melted and glazes the mushrooms. Season with sea salt and pepper, to taste, and serve immediately.