Sherried Mushrooms

1. 1

   Toss the mushrooms with the lemon juice.

2. 2

   In a large skillet, melt 3 tablespoons of the butter.

3. 3

   Add the mushrooms and season with salt.

4. 4

   Cover and cook over moderate heat until the mushrooms release their liquid, about 4 minutes.

5. 5

   Carefully pour the liquid into a small bowl; you should have about 1/2 cup.

6. 6

   Add the remaining 2 tablespoons of butter to the skillet and toss to coat the mushrooms.

7. 7

   Cook, stirring a few times, until the mushrooms brown, about 4 minutes.

8. 8

   Stir in the soy sauce, then add the sherry and cook over moderately high heat, scraping up the browned bits from the bottom of the skillet, about 1 minute.

9. 9

   Add the cream and the reserved mushroom liquid and simmer over moderately high heat until thickened slightly, about 3 minutes.

10. 10

    Stir in the parsley, season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.