“Wonderful side dish for red meat entrees. I like to make it when serving prime rib or tri tip BBQ. I also like it when I am doing omelets. This is for a serving of 2 to 4. For a larger party, multiply the recipe.”
READY IN:
35mins
SERVES:
2-4
YIELD:
8 oz.
UNITS:
US

Ingredients Nutrition

Directions

  1. Take a large non stick skillet and put in the butter or substitute, on medium heat. When the butter is melted put in the mushrooms, onion and garlic. Increase heat and wait until the mushrooms start to reduce in size. Usually about 10 minutes.
  2. Add the sugar and lemon juice and toss lightly. Add one half of the sherry. Cover and wait for it to reduce to the point when almost all of the liquid is gone then add the last of the sherry. Cover and reduce heat to medium.
  3. Watch for the liquid to be almost gone and toss lightly looking for the tale tail signs of Carmelizing of the mushroom slices. Continue tossing until all have that slight brown glaze. Remove from heat and serve onto the individual plates.
  4. The remainder should be put into a heated holding pan or dish. Total preparation time about 25 minutes. Enjoy.

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