Sautéed Mushrooms with Garlic and Sherry

Thanks Andres for this lovely guest post-

This recipe for sautéed mushrooms, which I found here, is a knockoff from the San Francisco restaurant Cha Cha Cha. It came tantalizingly close to the restaurant’s version, and it was easy to make. The only changes I made were to use brown mushrooms instead of white – I find brown mushrooms add a richer flavor – and I added more garlic. Serve with hard crusted bread and you’ll find everyone dunking their bread in the pan to soak up the tasty garlic, sherry, and butter at the bottom.

Sautéed Mushrooms with Garlic and Sherry

4 tbsp olive oil
18 to 22 mushrooms, stemmed
1-2 tbsp minced garlic
½ tsp dried basil
½ tsp dried thyme
1/3 tsp dried oregano
3 scallions, finely chopped, white part only
Pinch of red pepper
½ cup dry sherry
4 tbsp unsalted butter
Salt and pepper

- In a large, heavy skillet over medium-high heat, heat 2 tablespoons of oil until it smokes. Add the mushroom caps and sauté for 1-2 minutes, stirring constantly.

-Add the remaining 2 tablespoons of olive oil, the garlic, herbs, scallions, and pepper flakes, and sauté for 2 minutes more. Add the sherry and cook to reduce the liquid by half.

-Turn off the heat and swirl in the butter a little at a time to glaze the mushrooms. Add salt and pepper to taste. Serve immediately in the pan.