Sauteed Mushrooms in Garlic-Sherry Sauce

1. 1

   Heat the oil over medium heat in a large nonstick skillet.

2. 2

   Stir in the garlic and chili.

3. 3

   After about 30 seconds to 1 minutes, when the garlic begins to sizzle, stir in the mushrooms and turn the heat to medium high.

4. 4

   Cook, stirring, until they sear and begin to lose moisture, then sprinkle with salt and stir in the sherry.

5. 5

   Turn the heat down to medium, and continue to cook, stirring or tossing in the pan constantly, until the mushrooms are tender, about 8 minutes.

6. 6

   Add the lemon juice and parsley, stir well, season with more salt and black pepper, and remove from the heat.

7. 7

   Serve on a platter with toothpicks stuck into the mushrooms as an appetizer.

* Per serving · 4 servings · Values may vary.

No additional tips available.