Maitake Mushrooms With Thyme And Sherry

• 3 pounds maitake mushrooms (or cremini or morels, or a mix)
• Kosher salt to taste
• 1/2 cup unsalted butter (at room temperature), divided
• 8 to 10 branches fresh thyme
• 1/4 cup sherry, preferably Amontillado
• About 1 tbsp. lemon juice
• About 1 tbsp. Champagne vinegar
• Chopped fresh chives or parsley

1. Brush mushrooms clean and trim bottoms of stems. Tear clusters into large chunks.
2. Heat two large heavy (not nonstick) frying pans over medium-high heat 2 minutes. Divide mushrooms between pans and season lightly with salt. Cook until starting to release liquid, about 7 minutes. If mushrooms are very dry, add a splash or two of water.
3. Add 1 1/2 tbsp. butter and 4 or 5 branches thyme to each pan. Cook mushrooms, turning occasionally, until nicely browned, about 5 minutes. Add another 1 1/2 tbsp. butter to each pan and cook until tender, 7 to 10 minutes.
4. Into each pan, swirl 2 tbsp. sherry, then 1 tbsp. butter and 1 1/2 tsp. each lemon juice and vinegar. Cook over high heat, stirring occasionally, until sauce is glossy and mushrooms are coated, 2 minutes. Stir in a few tbsp. water as needed to loosen sauce. Season to taste with salt and more vinegar. Remove thyme.
5. Pour mushrooms into a serving dish and top with chives.
6. Through step 3, up to 1 day, chilled airtight in 1 pan. To reheat, add a few tbsp. water and heat gently in pan.

maitake mushrooms, kosher salt, unsalted butter, thyme, sherry, lemon juice, vinegar, fresh chives

Taken from www.myrecipes.com/recipe/maitake-mushrooms-thyme-sherry (may not work)