1/8 cup extra-virgin olive oil
1 small bunch fresh thyme, tied together with a string
1 yellow onion, peeled and finely diced
Kosher salt and freshly ground black pepper
2 small cloves garlic, peeled and grated on a microplane
1/2 teaspoon ground cumin
12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced
1/4 cup dry vermouth
1 cup sour cream
1/3 cup grated Parmesan, divided
1/8 cup extra-virgin olive oil
1 small bunch fresh thyme, tied together with a string
1 yellow onion, peeled and finely diced
Kosher salt and freshly ground black pepper
2 small cloves garlic, peeled and grated on a microplane
1/2 teaspoon ground cumin
12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced
1/4 cup dry vermouth
1 cup sour cream
1/3 cup grated Parmesan, divided
4 tablespoons unsalted butter
18 white mushrooms, about 1 1/2 pounds, stems trimmed slightly, washed
Salt and freshly ground black pepper
1/2 cup dry vermouth
2 tablespoons toasted bread crumbs
1 tablespoon balsamic vinegar, for finishing
4 tablespoons unsalted butter
18 white mushrooms, about 1 1/2 pounds, stems trimmed slightly, washed
Salt and freshly ground black pepper
1/2 cup dry vermouth
2 tablespoons toasted bread crumbs
1 tablespoon balsamic vinegar, for finishing