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Ingredients
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 pound cremini or white mushrooms, stemmed and wiped clean
- 6 cloves garlic, finely chopped or minced
- Salt and pepper
- 2 tablespoons thyme leaves, finely chopped
- 1 cup Spanish sherry
- 1/2 cup parsley, finely chopped
- Juice of 1/2 lemon
Yield
Serves: 6
Preparation
Heat a skillet over medium-high heat with EVOO, 2 turns of the pan. Melt butter into oil, add mushrooms and toss and turn 12 minutes or until well-browned and fragrant. Add garlic, salt, pepper and thyme to the pan, toss 1-2 minutes, then add sherry and toss a minute more. Turn off heat, stir in parsley and lemon juice, and transfer to a warm serving dish.
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