Orange Sherry Mushroom Caps

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 1 pound button mushrooms, trimmed of large stems and brushed clean
• 2 crushed cloves garlic
• Salt and freshly ground black pepper
• 3 tablespoons medium dry sherry (recommended Dry Sack)
• 1 orange, zested and juiced
• 1/4 cup flat-leaf parsley, chopped, a handful

1. Preheat a medium skillet over medium-high heat with 1 tablespoon of extra-virgin olive oil, 1 turn of the pan and 2 tablespoons of butter.
2. Once the butter has melted add the crushed garlic cloves and the mushrooms, stem end up.
3. Season with salt and pepper and cook for about 3 to 4 minutes or until the cap tops are brown.
4. Flip the mushrooms to the other side, add the sherry, orange zest and juice and continue to cook for 3 to 4 minutes, or until the mushrooms are tender and cooked through.
5. Add the parsley to the pan and toss to distribute.
6. Serve hot or room temperature.

extravirgin olive oil, butter, mushrooms, garlic, salt, sherry, orange, flatleaf parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/orange-sherry-mushroom-caps-recipe.html (may not work)