Recipe by COOKGIRl
I made up this recipe when I was over at Mom's house one evening preparing dinner. She didn't have any white wine so I raided the liquor cabinet and found an old, unopened bottle of Spanish cream sherry (jerez). The sweetness of the sherry was a nice balance with the meatiness of the mushrooms.
- 1 1⁄2 lbs brown cremini mushrooms, sliced 1/4 inch
- 1 fresh garlic clove, minced
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup spanish cream sherry (NOT cooking sherry)
- fresh ground black pepper
- fresh Italian parsley
Directions See How It's Made
- Heat a skillet to medium-high and add the olive oil and butter being careful not to burn.
- Add the mushrooms and sautè for about 5 minutes.
- Gently stir to distribute the olive oil/butter evenly over the mushrooms.(It may be necessary to add a bit more olive oil at this point because the mushrooms tend to soak up the oil rather quickly.).
- Add minced garlic and cook another minute.
- Next add the cream sherry and cook down mushrooms until softened but not slimy; about 2-3 minutes.
- Season mushrooms with salt and pepper. Garnish with fresh parsley leaves.
- Serve as an appetizer, a side dish or over pasta.