Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
2 tablespoons butter
1 pound cremini or white mushrooms, stemmed and wiped clean
6 cloves garlic, finely chopped or minced
Salt and pepper
2 tablespoons thyme leaves, finely chopped
1 cup Spanish sherry
1/2 cup parsley, finely chopped
Juice of 1/2 lemon
Preparation
Heat a skillet over medium-high heat with EVOO, 2 turns of the pan. Melt butter into oil, add mushrooms and toss and turn 12 minutes or until well-browned and fragrant. Add garlic, salt, pepper and thyme to the pan, toss 1-2 minutes, then add sherry and toss a minute more. Turn off heat, stir in parsley and lemon juice, and transfer to a warm serving dish.
