Sauteed Mushrooms With Sherry And Garlic

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 if mushrooms are greater than one inch in diameter, cut into quarters.
• 2 heat 12 inch skillet over medium heat.
• 3 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.
• 4 season with salt and pepper.
• 5 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.
• 6 add the sherry and parsley, and boil until the liquid is reduced to a glaze, another minute or so.
• 7 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.
• 8 enjoy!