Sauteed Mushrooms With Sherry and Garlic
"From Houston Chronicle** Really simple and delicious! Great as a side dish for steak!"
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb fresh button mushroom, same-size, divided
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme, minced, divided
- kosher salt
- 3 garlic cloves, minced
- 1⁄4 cup medium- dry sherry
- 1 tablespoon fresh flat leaf parsley, minced
- 1 tablespoon butter
directions
- If mushrooms are greater than one inch in diameter, cut into quarters.
- Heat 12 inch skillet over medium heat.
- Add 1 T olive oil. When the oil is hot enough to sizzle a piece of mushroom, add half the mushrooms and half the thyme. Raise the heat to medium-high and saute, stirring only occasionally, until the mushrooms are golden brown. If you stir them too often or crowd them in the pan, you'll prevent the mushrooms from carmelizing.
- Season with salt and pepper.
- Transfer the mushrooms to a bowl, and repeat with the remaining mushrooms. Add the garlic, and saute 1 minute, stirring. Return the reserved mushroom, with any accumulated juices, to the pan.
- Add the sherry and parsley, and boil until the liquid is reduced to a glaze, another minute or so.
- Add the butter, and gently swirl the pan as the butter melts and emulsifies with the sauce. Taste and adjust the seasonings with salt and pepper.
- Enjoy!
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Reviews
-
Added this side to a tenderloin gift. No thyme and subbed chopped garlic scapes and white onion. Deep delicious flavor. Nice recipe.
-
Yum! These were absolutely delicious. Next time I'll double the recipe. Served with pork tenderloin, but loved them warmed up and even straight out the the fridge the next day. Only change I made was to use 1/2 t of dried thyme as I didn't have fresh. Thanks for sharing the recipe!!
RECIPE SUBMITTED BY
I am a stay at home mommy of 2. I have a 4 year old boss (girl) and a 2 year old loverboy. They make every day fun, full, exciting, frustrating and everything in between. I love to cook and like to find things that my 4yo picky eater will like. My hubby and I have gotten to really enjoy the food in this area. We are currently living in the Texas Gulf Coast but are originally from Utah. I have noticed that Southern cooking is an art form with no exacts. I love that!! My husband and I have been together for 12 years and married 6 glorious ones!;) He is a good sport and will try almost anything.
I love to bake and strive to be "that mom" that always has a treat for everyone that is fun and good.
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