Sherried Mushrooms

Use button or baby bellas, slice thickly or not, as you like. Heat good sweet butter in a sauté skillet with a hefty smidgeon of thyme. I don’t recommend garlic, but if you feel so compelled, I urge you not to overdo it. When butter is bubbling, add mushrooms, toss, and stir until just cooked through. Add a slosh or so of dry sherry. Reduce, salt to taste, and serve. This is a great side for roast meats.

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