MUSHROOMS IN SPANISH SHERRY

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Mushrooms in Spanish Sherry image

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.

Provided by COOKGIRl

Categories     Low Protein

Time 19m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

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