Marinated Mushrooms

• 1 stick butter
• 2 Tbsp. olive oil
• 1 1/2 lb. whole mushrooms (medium caps, as uniform as possible)
• 1 tsp. thyme
• 1 tsp. garlic salt
• 1/2 tsp. dry sweet basil
• 1/2 tsp. oregano, crushed
• 1/2 tsp. salt
• 1/4 c. lime juice
• 1/2 c. mild dry sherry

1. In an electric skillet or large skillet with cover, place butter and oil and heat until butter melts.
2. Add onion and saut until transparent.
3. Add mushroom crowns to saut.
4. Mix carefully until mushrooms are well coated.
5. Cover.
6. Cook at low heat 2 minutes.
7. Add herbs, crushing between hands.
8. Add garlic salt and salt; mix carefully but thoroughly.
9. Pour lime juice and sherry over all.
10. Cook covered on moderate heat until mushrooms are tender.
11. Uncover and continue cooking until mushrooms have absorbed the liquid (approximately 1/2 hour).
12. Remove from heat.
13. Let sit at least two hours at room temperature.

butter, olive oil, mushrooms, thyme, garlic salt, sweet basil, oregano, salt, lime juice, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86038 (may not work)