Friday, June 4, 2010

Sauteed Sherry Mushrooms

Sauteed Sherry Mushrooms

If you'd like a simple technique that elevates a tub of sliced mushrooms into something special, then try sauteing them with dry sherry.

We serve them as a side when we grill steaks.  Two tubs of mushrooms will serve 4 people. 

This technique takes about 20 minutes to develop the flavor.  Start with a little olive oil in your pan.  Then add the tubs of cleaned, sliced mushrooms.  Add salt and pepper.  Let them cook down, on medium to low heat, for a while, about 8 to 10 minutes.  Then, add about 2 tablespoons of dry sherry.  Let mushrooms continue to cook down until they begin to turn dark brown, and the liquid has evaporated.  The alcohol in the sherry cooks off and you will be left with flavorful mushrooms. 

You can also add thyme, when you add the salt and pepper.  Thyme and mushrooms also go well together.

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