Mushrooms with Sherry

• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 pound button or other mushrooms, trimmed and quartered
• 1 tablespoon fresh lemon juice
• 2 tablespoons Fino, Amontillado, or Manzanilla sherry
• 3/4 cup Beef Stock (page 160)
• 1 small dried hot red chile, crumbled, or 1 teaspoon hot red pepper flakes, or to taste
• Salt and black pepper to taste
• 3 tablespoons chopped fresh parsley leaves

1. Put the butter in a deep skillet and turn the heat to medium-high.
2. Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, 5 to 10 minutes.
3. Add the lemon juice, sherry, stock, and chile to the pan and bring to a boil.
4. Lower the heat and let the mixture simmer, uncovered, for about 10 minutes, or until the liquid is quite syrupy and nearly evaporated.
5. Season with salt and pepper, garnish with parsley, and serve with crusty bread.
6. Or let sit for a while and then reheat.

butter, garlic, button, lemon juice, amontillado, beef, hot red chile, salt, parsley

Taken from www.epicurious.com/recipes/food/views/mushrooms-with-sherry-385624 (may not work)