Equipment
Ingredients
Mushrooms
- 500 g mixed wild mushrooms, cleaned and sliced
- 30 g unsalted butter
- 15 ml olive oil
- 2 garlic, minced
- 3 g fresh thyme, leaves picked and chopped
Sauce
- 60 ml dry sherry
- 150 ml heavy cream
- 3 g kosher salt
- 2 g black pepper, freshly ground
Herb-Cheese Crust
- 50 g panko breadcrumbs
- 40 g gruyere cheese, finely grated
- 20 g parmesan cheese, finely grated
- 15 g unsalted butter, melted
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Preheat your oven broiler to high setting, approximately 260°C/500°F.
Heat the olive oil and 30g of butter in an oven-safe skillet over medium-high heat until the butter begins to foam.
Add the sliced mushrooms to the skillet in an even layer. Let them cook undisturbed for the first few minutes to develop a brown crust, then toss and continue cooking until their moisture has released and evaporated.
Stir in the minced garlic and fresh thyme, cooking until fragrant.
Pour the dry sherry into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the liquid is almost entirely evaporated.
Lower the heat to medium and pour in the heavy cream. Stir well, adding salt and black pepper to taste. Allow the sauce to simmer and reduce until it elegantly coats the back of a spoon.
In a mixing bowl, combine the panko breadcrumbs, grated Gruyere, grated Parmesan, melted butter, and chopped parsley. Toss until the mixture resembles coarse, damp sand.
Remove the skillet from the heat. Evenly distribute the breadcrumb and cheese mixture over the top of the creamy mushrooms.
Place the skillet under the preheated broiler until the cheese is melted, bubbling, and the breadcrumbs are deeply toasted.
Remove from the oven and let rest briefly before serving straight from the skillet.
Chef's Notes
- Clean your wild mushrooms with a damp paper towel or pastry brush rather than soaking them in water. Mushrooms act like sponges and will absorb excess water, preventing them from browning properly in the skillet.
- A dry sherry like Fino or Amontillado works best for savory applications. Avoid bottles labeled cooking sherry, which are loaded with sodium and preservatives that will ruin the balance of the dish.
- Always ensure your skillet is completely oven-safe, including the handle, before placing it under the intense heat of the broiler. Cast iron or stainless steel without silicone grips are ideal.
- Panko breadcrumbs are specifically recommended over standard breadcrumbs because their large, airy flakes stay crisper when sitting on top of a rich, moist sauce.
Storage
Refrigerator: 3 days — Store in an airtight container. The crust will lose its crispness over time.
Reheating: Reheat in an oven at 175 degrees Celsius until warmed through, then briefly broil to re-crisp the crust.
