Mushrooms in Spanish Sherry
The sweetness of the sherry is a nice balance with the meatiness of the mushrooms.
Ingredients:
1 1/2 lbs brown cremini mushrooms, sliced 1/4 inch
1 clove fresh garlic, 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 parsley (optional)
Yield; 6 servings
19 minutes total (approx.) ... 10 mins prep
Heat a skillet to medium-high and add the olive oil.
and butter being careful not to burn.
Add the mushrooms.
and saute 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.
Then add the cream sherry.
Cook down mushrooms until softened but not slimey.
about another 2-3 minutes.
Season with salt and pepper. Garnish with fresh parsley leaves if desired.
Serve alone as a sidedish or over pasta.
B-man
