Mushrooms with Sherry

1. 1

   Put the butter in a deep skillet and turn the heat to medium-high.

2. 2

   Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, 5 to 10 minutes.

3. 3

   Add the lemon juice, sherry, stock, and chile to the pan and bring to a boil.

4. 4

   Lower the heat and let the mixture simmer, uncovered, for about 10 minutes, or until the liquid is quite syrupy and nearly evaporated.

5. 5

   Season with salt and pepper, garnish with parsley, and serve with crusty bread.

6. 6

   Or let sit for a while and then reheat.

* Per serving · 4 servings · Values may vary.

No additional tips available.