Sautéed Mushrooms
Description
This Cha Cha Cha classic is easy to prepare in any kitchen, and goes well with grilled meats and fish. The combination of garlic, sherry, and butter keeps customers dunking sourdough bread in the juice all through their meal.
Serves 3 to 5
Serves 3 to 5
Ingredients
4 tablespoons olive oil
18 to 22 white mushrooms, stemmed
1 tablespoon minced garlic
½ teaspoon dried basil
½ teaspoon dried thyme
⅓ teaspoon dried oregano
2 scallions, finely chopped, white part only
Pinch of red pepper flakes
½ cup dry sherry
4 tablespoons unsalted butter, cut into pieces
Salt and freshly ground pepper to taste
18 to 22 white mushrooms, stemmed
1 tablespoon minced garlic
½ teaspoon dried basil
½ teaspoon dried thyme
⅓ teaspoon dried oregano
2 scallions, finely chopped, white part only
Pinch of red pepper flakes
½ cup dry sherry
4 tablespoons unsalted butter, cut into pieces
Salt and freshly ground pepper to taste
Instructions
In a large, heavy skillet over medium-high heat, heat 2 tablespoons of the oil until it smokes. Add the mushroom caps and sauté for 1 to 2 minutes, stirring constantly.
Add the remaining 2 tablespoons olive oil, the garlic, herbs, scallions, and pepper flakes, and sauté for 1 to 2 minutes. Add the sherry and cook to reduce it by half. Swirl in the butter a little at a time to glaze mushrooms. Add salt and pepper. Serve immediately.
Add the remaining 2 tablespoons olive oil, the garlic, herbs, scallions, and pepper flakes, and sauté for 1 to 2 minutes. Add the sherry and cook to reduce it by half. Swirl in the butter a little at a time to glaze mushrooms. Add salt and pepper. Serve immediately.
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