Ingredients

Equipment Needed

• •12-inch cast iron skillet or large heavy-bottomed pan
• •Wooden spoon
• •Kitchen towel for drying mushrooms

Instructions

1. 1

   Prep and dry mushrooms

   Wipe the mushrooms clean with a damp paper towel and quarter them so you have pieces roughly the same size. Spread them on a clean kitchen towel for ten minutes to let any surface moisture evaporate. Wet mushrooms steam instead of brown, and we want color here. That browning is flavor you're building.

   Never soak mushrooms in water. They absorb liquid like sponges and will release it all back into your pan.
2. 2

   Season the mushrooms

   Toss the dried mushrooms in a bowl with the Creole seasoning, smoked paprika, cayenne, salt, and black pepper. Use your hands to coat every piece. This is the first layer of flavor, and it goes directly on the mushrooms before they hit the heat. Taste one raw. It should wake up your tongue a little.

3. 3

   Brown mushrooms in batches

   Heat a 12-inch cast iron skillet over medium-high heat until a drop of water sizzles on contact. Add two tablespoons of butter and one tablespoon of olive oil. When the butter foam subsides, add half the mushrooms in a single layer. Let them sit undisturbed for two to three minutes until the bottoms turn golden brown. Flip and brown the other side. Transfer to a plate and repeat with the remaining butter, oil, and mushrooms.

   Crowding the pan is the enemy. Work in batches even if it feels tedious. Every mushroom needs contact with that hot surface.
4. 4

   Build the aromatic base

   Reduce heat to medium. Add the diced onion and celery to the empty skillet with a pinch of salt. Cook for three to four minutes until softened and just starting to color, stirring occasionally. Add the garlic and cook for thirty seconds more, until it smells like heaven and your neighbors start getting curious.

5. 5

   Deglaze with sherry

   Pour in the dry sherry and stand back. It will bubble and hiss as it hits the hot pan. Use a wooden spoon to scrape up all those beautiful brown bits stuck to the bottom. That fond is pure concentrated flavor, and the sherry is going to carry it right into the sauce. Let the sherry reduce by half, about one minute.

6. 6

   Create the sauce

   Add the chicken stock and Worcestershire sauce to the pan. Bring to a simmer and let it reduce for two to three minutes until it coats a spoon lightly. The sauce should be glossy and concentrated, not watery. If it looks thin, give it another minute.

   For a richer sauce, add a splash of heavy cream at this stage and let it simmer until thickened.
7. 7

   Finish and serve

   Return all the browned mushrooms to the skillet and toss to coat in the sauce. Cook for one minute to heat through and let them soak up that goodness. Remove from heat, stir in the fresh parsley and thyme, and taste. Adjust salt if needed. Serve immediately in a warm bowl or straight from the cast iron. Good food does not wait.

Chef Tips

• •Dry sherry is what you want here, not cream sherry or cooking sherry. A decent Fino or Manzanilla runs about ten dollars and lasts for weeks in your refrigerator. At Lagniappe, we use the same sherry we serve at the bar.
• •If you cannot find cremini mushrooms, white button mushrooms work fine. Baby bellas are just creminis with better marketing. For something special, mix in some oyster or shiitake mushrooms.
• •This dish pairs beautifully with a grilled ribeye, roasted chicken, or spooned over crusty French bread when nobody is watching.
• •The cayenne is modest here because these mushrooms often accompany other Creole dishes. If serving alone, feel free to add more heat. Taste, taste, taste.

Advance Preparation

• •Mushrooms can be cleaned, quartered, and seasoned up to four hours ahead. Keep them refrigerated in a single layer, uncovered, to stay dry.
• •The finished dish is best served immediately, but leftovers reheat well in a hot skillet with a splash of stock to revive the sauce.

Frequently Asked Questions

Nutrition Information

1 serving (about 145g)