THEME: Pan-roasted Hen of the Woods

[Jamie R]

Pan-roasted Hen of the Woods
Serves 6

6 tablespoons extra-virgin olive oil
3 pounds hen of the woods mushrooms, trimmed and thickly sliced
Kosher salt and freshly ground black pepper
2 shallots, minced
2 large garlic cloves, minced
3 tablespoons unsalted butter
3 tablespoons fresh thyme leaves

heat a large skillet over medium heat. Add 1 tablespoon of oil.
Season mushrooms, add to pan (being careful not to overcrowd it) and
allow to sizzle undisturbed until they begin to brown, about two
minutes. Turn mushrooms, add a little bit of the shallot, garlic,
butter and thyme.

Continue cooking until mushrooms are tender, about two minutes more.
Transfer to a paper-towel-lined plate. Wipe out the pan and repeat
until all the mushrooms are cooked.