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4 tbsp. olive oil
2 lb. meaty mushrooms (such as cremini), wiped clean and sliced
6 cloves garlic, chopped
½ tsp. crushed red pepper
¾ cup fino sherry (dry sherry)
¼ cup fresh flat-leaf parsley, chopped
1 lemon, juiced (about 1/4 cup)
Heat a very large skillet over medium-high. Add the oil, four turns of the pan. Working in 2 batches, add the mushrooms and cook, tossing often, until browned, about 10 minutes per batch. Once the second batch is browned, return the first batch of mushrooms to the skillet. Season with salt and add the garlic and crushed red pepper. Cook, tossing often, until fragrant, 2 to 3 minutes more. Add the sherry. Reduce heat to low and simmer until the liquid is reduced to about 1/3 cup, 2 to 3 minutes. Add the parsley and lemon juice.