Total Time
Prep 5 mins
Cook 10 mins

I love this recipe because it is so simple and easy to make. Changing the herbs or leaving them out makes this dish completely different each time.

Ingredients Nutrition


  1. Over medium heat, melt the butter in an iron skillet.
  2. Add mushrooms and stir so they are coated with the melted butter.
  3. Sprinkle on the salt and pepper to taste.
  4. When the mushrooms look only slightly soft, add the sherry and optional marjoram or other herb.
  5. Stir occasionally until the sherry and liquid given off from the mushrooms has mostly evaporated.
  6. A little liquid left is OK.
  7. Serve hot.
Most Helpful

4 5

Very good. Made with a pot roast for dinner. Reminded me of the mushrooms my dad used to make when I was little.

4 5

These were pretty good! I bought some sherry for another recipe but the smallest bottle I could find was a litre! I have been searching for recipes to use it up in since. This was ok, not something I would but a bottle of sherry especially for but tasty. I found the smell while cooking wonderful but the mushrooms were not overpoweringly sherry-ish.

5 5

I had been dying to try this recipe for the longest time and I finally had the opportunity to the other night. I made about a batch and a half. I added a little shallot and garlic with the butter as well. The flavor of the mushrooms was wonderful. Great for topping steaks, or as just a side dish. I made enough to have leftovers, which I mixed with some mushroom broth and served over mushroom and cheese tortelini. It was great. Thanks for the great recipe!