Mushrooms
Amy
ingredients
- 30 small, whole mushroom caps
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 8 cloves garlic, minced
- 1/4 cup sherry
- 1/2 lemon
- Coarse salt and black pepper, to taste
- A handful fresh flat-leafed parsley, chopped
directions
Brown mushrooms in olive oil and butter over medium-high heat. Add garlic and shake pan, cooking another minute. Douse pan with sherry. Reduce sherry by half, cooking another minute or two, shaking pan frequently. Squeeze juice of 1/2 lemon over pan. Sprinkle with salt, pepper, and a handful of parsley. Turn off heat and let stand until ready to serve.
Source: Amy Williams Thornton
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