- 2 large shallots; minced
- 1 tbsp. olive oil
- 1 ½ lb. mushrooms; finely minced
- 2 tsp. fresh thyme; picked
- ½ cup white wine or sherry
- 1 tbsp. salt
- 1 tsp. freshly ground black pepper
Use this flavorful mixture as a stuffing in your baked brie and ravioli, or as an addition to gravy!
In a medium sauté pan, sweat shallots in olive oil until tender, do not allow to brown. Add mushrooms and thyme. Cook until all moisture has evaporated, then deglaze pan with wine and cook until almost dry. Stir pan often to prevent browning, season with salt and pepper. Taste and adjust seasoning if needed.