By Chef Ella Freyinger
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 small shallot, chopped
- 2 stems fresh thyme
- Pinch crushed red pepper flakes
- 1 pound mixed mushrooms, coarsely chopped
- 1/4 cup dry sherry
- Fine sea salt
- Freshly ground black pepper
- ¼ cup loosely packed fresh
- flat-leaf parsley leaves
- ¼ cup goat cheese
- Heat the butter oil in a large skillet over medium-low heat.
- Stir in the garlic and shallot and cook until softened, about 5 minutes. Add the thyme sprigs and crushed red pepper flakes, cooking for another minute.
- Add the mushrooms. Increase the heat to high and continue to cook for 6 to 8 minutes, stirring occasionally, until the liquid released from the mushrooms has almost evaporated.
- Add the sherry and season lightly with salt and black pepper. Cook for 10 minutes more, or until all the liquid in the pan has evaporated and the mushrooms begin to brown. Let cool.
- Discard the thyme stems, then transfer the mushrooms to a food processor along with the parsley. Pulse until finely chopped. Add the goat cheese and pulse just until incorporated. Taste and add more salt, black pepper and/or crushed red pepper flakes, as needed.
- Refrigerate for a minimum of 1 hour.