Roasted Lion'S Mane Mushrooms With Sherried Shallots

• 2 tablespoons extra-virgin olive oil, divided
• 4 cups vertically sliced shallots (about 6 large)
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon kosher salt, divided
• 1/3 cup dry sherry
• 1 tablespoon sherry vinegar
• 1/4 teaspoon freshly ground black pepper
• 12 silver dollar-sized lion's mane mushrooms (about 12 ounces)
• 1 tablespoon butter, cut into 12 pieces
• 1 tablespoon sliced fresh chives

1. Preheat oven to 425u0b0.
2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots, thyme, and 1/4 teaspoon salt; saute 4 minutes, stirring frequently. Add sherry; cover, reduce heat, and simmer 10 minutes or until very tender. Stir in vinegar and black pepper. Remove from heat; keep warm.
3. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add mushrooms, fuzzy side down; cook 4 minutes or until browned. Turn mushrooms over; top each with 1 butter piece. Place pan in oven; bake mushrooms at 425u0b0 for 5 minutes or until tender. Remove from oven; sprinkle with remaining 1/4 teaspoon salt. Spoon about 1/2 cup shallot mixture onto each of 4 plates; top each serving with 3 mushrooms. Drizzle any pan juices over servings. Sprinkle evenly with chives.

extravirgin olive oil, shallots, thyme, kosher salt, sherry, sherry vinegar, freshly ground black pepper, mushrooms, butter, chives

Taken from www.myrecipes.com/recipe/roasted-lions-mane-mushrooms (may not work)