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.
- 1 (8 ounce) packageof prewashed sliced mushrooms
- 1⁄3 cup medium-dry sherry
- 1⁄2-1 tablespoon butter
- 1⁄4 teaspoon marjoram or 1⁄4 teaspoon your favorite herbs, crushed (optional)
- Over medium heat, melt the butter in an iron skillet.
- Add mushrooms and stir so they are coated with the melted butter.
- Sprinkle on the salt and pepper to taste.
- When the mushrooms look only slightly soft, add the sherry and optional marjoram or other herb.
- Stir occasionally until the sherry and liquid given off from the mushrooms has mostly evaporated.
- A little liquid left is OK.
- Serve hot.
Very good. Made with a pot roast for dinner. Reminded me of the mushrooms my dad used to make when I was little.
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.
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!