Nutrition per serving may change if servings are adjusted.
3 tablespoons extra-virgin olive oil
4 cups sliced mixed mushrooms, such as button, cremini, oyster and/or shiitake caps (8 ounces)
¼ teaspoon ground pepper
⅛ teaspoon salt
1 large shallot, finely chopped
¼ cup dry sherry
2 tablespoons all-purpose flour
2 cups mushroom broth
1 teaspoon chopped fresh thyme
Heat oil in a large skillet over medium-high heat. Add mushrooms, pepper and salt; cook, without stirring, until the mushrooms are golden brown on one side, about 3 minutes. Stir and continue cooking until they've released most of their liquid, 2 to 3 minutes more. Add shallot and cook, stirring, until fragrant, about 1 minute. Reduce heat to medium. Add sherry and cook, stirring, until evaporated, about 1 minute. Sprinkle flour over the mushrooms and stir to coat. Add broth and bring to a boil, stirring. Cook, stirring, until thickened and reduced slightly, 5 to 7 minutes. Stir in thyme.
To make ahead: Refrigerate for up to 4 days. Reheat before serving.
109 calories;5 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 11 mcg folate; 0 cholesterol; 1 g sugars; 0 g added sugars; 5 IU vitamin A; 1 mg vitamin C; 3 mg calcium; 0 mg iron; 171 mg sodium; 127 mg potassium