Sauteed Mushrooms With Sherry and Garlic

Recipe by Kennasmommy
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If mushrooms are greater than one inch in diameter, cut into quarters.
  • Heat 12 inch skillet over medium heat.
  • Add 1 T olive oil. When the oil is hot enough to sizzle a piece of mushroom, add half the mushrooms and half the thyme. Raise the heat to medium-high and saute, stirring only occasionally, until the mushrooms are golden brown. If you stir them too often or crowd them in the pan, you'll prevent the mushrooms from carmelizing.
  • Season with salt and pepper.
  • Transfer the mushrooms to a bowl, and repeat with the remaining mushrooms. Add the garlic, and saute 1 minute, stirring. Return the reserved mushroom, with any accumulated juices, to the pan.
  • Add the sherry and parsley, and boil until the liquid is reduced to a glaze, another minute or so.
  • Add the butter, and gently swirl the pan as the butter melts and emulsifies with the sauce. Taste and adjust the seasonings with salt and pepper.
  • Enjoy!
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