Slow-Cooked Jersey Cream with Wild Mushrooms and Crispy Sage

Preheat oven to 300°F (150°C).

Heat 1 tablespoon of butter in an oven-safe dish (such as a Dutch oven) over medium heat. Add the shallot and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Add the sliced mushrooms to the dish and cook until they release their moisture and begin to brown, about 8-10 minutes. If using sherry, deglaze the pan by pouring it in and scraping up any browned bits from the bottom.

Stir in the Jersey cream, thyme sprigs, salt, and pepper. Bring to a gentle simmer on the stovetop.

Cover the dish and transfer it to the preheated oven. Cook for 45 minutes to 1 hour, or until the cream has slightly thickened and the flavors have melded.

While the cream is cooking, prepare the crispy sage: Heat olive oil and the remaining 1 tablespoon of butter in a small skillet over medium heat. Once the butter is melted and hot, add the sage leaves in a single layer. Cook for 15-30 seconds per side, or until crispy but not burnt. Remove the sage leaves with a slotted spoon and place them on a paper towel-lined plate to drain.

Remove the dish from the oven. Discard the thyme sprigs.

To serve, ladle the slow-cooked cream and mushrooms into bowls. Garnish with crispy sage leaves and freshly ground black pepper. Serve with crusty bread for dipping.