extra virgin olive oil
garlic cloves, minced
very fresh white button mushrooms, wiped clean
kosher salt, to taste
fresh ground black pepper, to taste
2 tablespoons dry spanish fino sherry wine or 2 tablespoons
dry spanish oloroso sherry wine
- In a heavy skillet, heat olive oil on medium-low and add garlic. Cook, stirring occasionally, until garlic is soft but not brown.
- Add mushrooms and season with salt and pepper. Raise the heat to medium-high, stirring to incorporate the garlic and seasonings. Cook, tossing occasionally, until mushrooms render their liquid and begin to brown, about six minutes.
- Raise the heat to high, add the sherry and cook, stirring, to continue browning the mushrooms and evaporate the wine.
- Remove from heat, adjust seasoning and serve immediately.