A topping for one of Chef Michael Symon's favorite game day recipes: Beef Cheek Pierogies with Wild Mushrooms and Horseradish Creme Fraîche.
- 1 pound wild mushrooms, preferably a mixture of oyster, chanterelle, and lobster
- Olive oil or canola oil, for sautéing
- Kosher salt
- Small bunch of fresh thyme
- 2 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 teaspoon unsalted butter
Slice the oyster mushrooms ¼-inch thick. Quarter or halve the chanterelles lengthwise to make pieces of a similar size. Slice lobster mushrooms 1/8-inch thick.
Heat a large sauté pan over medium-high heat for 20-30 seconds. Glaze the bottom of the pan with oil. Lay in the oyster mushrooms, taking care not to crowd the pan. Sprinkle the mushrooms with salt and add a few sprigs of thyme. Sauté, turning the mushrooms to brown them on both sides, about 6 minutes. Remove the pan and set aside on a plate. Check the pan to see if you need to add another glaze of oil. Repeat the sautéing of the mushrooms, cooking each variety independently, and seasoning each batch with salt and sprigs of thyme.
When you are finished sautéing all the mushrooms, add another glaze of oil to the pan if needed, and add the shallots and a sprinkle of salt. Cook for 30 seconds, then add the garlic, and cook for another 30 seconds. Add all of the mushrooms and the butter, stirring. When the butter has melted, the mushrooms are ready to serve.