Sherried Shrooms

Use button or baby bellas, about 10 oz. per serving. Slice thickly or leave whole, as you like. Heat a sauté skillet, add at least two tablespoons of good sweet butter and 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 until just cooked through, and pour in a generous slosh of good sherry. It’s fun to use an amontillado and tell your guests. Reduce, salt to taste, and serve. This is a great side for grilled meats.

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