Mushrooms In Spanish Sherry

• 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

1. Heat a skillet to medium-high and add the olive oil and butter being careful not to burn.
2. Add the mushrooms and saute 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.

brown cremini mushrooms, garlic, butter, extra virgin olive oil, spanish cream sherry, salt, fresh ground black pepper, fresh italian parsley

Taken from www.food.com/recipe/mushrooms-in-spanish-sherry-110175 (may not work)