- Yield:Serves 4
- Active time: 35 minutes
- Total time:35 minutes
- 3 tablespoons unsalted butter, divided
- 10 ounces brown button mushrooms, wiped clean with a damp paper towel and sliced (about 4 cups loosely packed sliced mushrooms)
- 2 medium shallots, peeled and thinly sliced (about 1/2 cup)
- 1 teaspoon chopped fresh thyme leaves
- 3 tablespoons dry sherry, vermouth or white wine
- Kosher salt and freshly ground black pepper
- 1 large Napa cabbage, core removed, halved lengthwise then sliced into ribbons (about 2 quarts chopped cabbage)
- 3 tablespoons heavy cream
- 1/4 cup crumbled Gorgonzola or other mild blue cheese such as Humboldt Fog
- 1 tablespoon chopped fresh parsley leaves
Heat 2 tablespoons butter in a large, heavy-bottomed Dutch oven set over high heat until melted. Add mushrooms, shallots, and thyme and cook, stirring frequently, until well-browned, about 15 minutes (mushrooms will release liquid, then will brown when liquid evaporates). Season to taste with salt and pepper, then deglaze pan with sherry, vermouth, or wine and cook, stirring and scraping bottom of pot until liquid has evaporated. Transfer to a large plate and set aside.
Wipe out Dutch oven with a paper towel, add 1 tablespoon butter, and heat over medium-high heat until melted. Add thicker slices of cabbage (those closer to the core, which will take longer to cook). Cook, stirring occasionally, until lightly wilted, about 3 minutes. Add rest of cabbage and cook, stirring occasionally, until cabbage is completely tender and all moisture evaporated, about 12 minutes. Lower heat and add heavy cream. Stir to combine and season to taste with salt and pepper.
Transfer cabbage mixture to a serving dish and top with crumbled blue cheese. Garnish with chopped parsley and serve immediately.