Mushrooms in Spanish Sherry

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.

• Ready In: 19 mins
• Serves: 6

Ingredients

• 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)
•  salt
•  fresh ground black pepper
•  fresh Italian parsley

Directions

1. Heat a skillet to medium-high and add the olive oil and butter being careful not to burn.
2. Add the mushrooms and sautè for about 5 minutes.
3. 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.).
4. Add minced garlic and cook another minute.
5. Next add the cream sherry and cook down mushrooms until softened but not slimy; about 2-3 minutes.
6. Season mushrooms with salt and pepper. Garnish with fresh parsley leaves.
7. Serve as an appetizer, a side dish or over pasta.