Mushroom Caps in Garlic Sauce

• 40 small whole mushroom caps
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 12 garlic cloves, minced
• 12 cup spanish sherry wine
• coarse salt
• black pepper
• chopped fresh flat leaf parsley

1. Brown mushrooms in olive oil and butter over med-high heat.
2. Add garlic and shake pan, cooking another minute; douse pan with sherry.
3. Reduce sherry by half, cooking another minute or two, shaking pan frequently.
4. Sprinkle with salt, pepper, and a handful of parsley.
5. Turn off heat and let stand till ready to serve.

mushroom caps, extra virgin olive oil, butter, garlic, spanish sherry wine, salt, black pepper, flat leaf parsley

Taken from www.food.com/recipe/mushroom-caps-in-garlic-sauce-214462 (may not work)