Orange Sherry Mushroom Caps

1. 1

   Preheat a medium skillet over medium-high heat with 1 tablespoon of extra-virgin olive oil, 1 turn of the pan and 2 tablespoons of butter.

2. 2

   Once the butter has melted add the crushed garlic cloves and the mushrooms, stem end up.

3. 3

   Season with salt and pepper and cook for about 3 to 4 minutes or until the cap tops are brown.

4. 4

   Flip the mushrooms to the other side, add the sherry, orange zest and juice and continue to cook for 3 to 4 minutes, or until the mushrooms are tender and cooked through.

5. 5

   Add the parsley to the pan and toss to distribute.

6. 6

   Serve hot or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.