Thanks Andres for this lovely guest post-
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.
So my partner Matt made these a few nights ago. Alas we did not have cooking cherry, so Matt was about to pour E&J brandy into the mix! I had to stop him, instead we used 2 Buck Chuck and it was great!
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