Sherried Mushrooms

• 2 pounds white button mushrooms, stems trimmed and mushrooms quartered
• 2 tablespoons fresh lemon juice
• 5 tablespoons unsalted butter
• Salt
• 1 tablespoon soy sauce
• 1/4 cup medium-dry sherry, such as Amontillado
• 1/2 cup heavy cream
• 1/4 cup chopped parsley
• Freshly ground black pepper

1. Toss the mushrooms with the lemon juice.
2. In a large skillet, melt 3 tablespoons of the butter.
3. Add the mushrooms and season with salt.
4. Cover and cook over moderate heat until the mushrooms release their liquid, about 4 minutes.
5. Carefully pour the liquid into a small bowl; you should have about 1/2 cup.
6. Add the remaining 2 tablespoons of butter to the skillet and toss to coat the mushrooms.
7. Cook, stirring a few times, until the mushrooms brown, about 4 minutes.
8. Stir in the soy sauce, then add the sherry and cook over moderately high heat, scraping up the browned bits from the bottom of the skillet, about 1 minute.
9. Add the cream and the reserved mushroom liquid and simmer over moderately high heat until thickened slightly, about 3 minutes.
10. Stir in the parsley, season with salt and pepper and serve.

white button mushrooms, lemon juice, unsalted butter, salt, soy sauce, sherry, heavy cream, parsley, freshly ground black pepper

Taken from www.foodandwine.com/recipes/sherried-mushrooms (may not work)