Garlic & Sherry Sautéed Button Mushrooms
Indulge in the rich and flavorful experience of Garlic & Sherry Sautéed Button Mushrooms. This delightful dish features fresh button mushrooms sautéed to perfection, enhanced by the aromatic combination of garlic and fresh thyme. The addition of medium-dry sherry adds depth and sophistication, making it an excellent accompaniment to steak, chicken, or simply as a stand-alone appetizer. Finished with a touch of parsley and butter, this dish is sure to impress at any gathering. Serve warm and watch your guests savor each delectable bite!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Fresh Button Mushrooms
1 lb (Cleaned and cut into quarters if larger than 1 inch)
Extra Virgin Olive Oil
2 tablespoons (N/A)
Fresh Thyme
1 teaspoon (Minced, divided)
Kosher Salt
To taste (N/A)
Garlic Cloves
3 (Minced)
Medium-Dry Sherry
1/4 cup (N/A)
Fresh Flat-Leaf Parsley
1 tablespoon (Minced)
Butter
1 tablespoon (N/A)
Instructions
1
Begin by preparing the mushrooms: if they are larger than one inch in diameter, cut them into quarters for even cooking.
2
In a 12-inch skillet, heat the extra virgin olive oil over medium heat until it shimmers.
3
Add half of the mushrooms to the skillet along with half of the minced thyme. Increase the heat to medium-high and sauté the mushrooms, stirring occasionally. Allow them to brown for approximately 5-7 minutes without overcrowding the pan.
4
Once golden brown, season the mushrooms generously with kosher salt and freshly ground pepper before transferring them to a bowl.
5
Repeat the sautéing process with the remaining mushrooms and thyme, using the same method until they are also golden brown.
6
Reduce the heat to medium, add the minced garlic to the skillet, and sauté for about 1 minute until fragrant, being careful not to let it burn.
7
Return the previously cooked mushrooms to the skillet along with any juices they released.
8
Pour in the medium-dry sherry and add the fresh parsley. Allow the mixture to boil for an additional minute, reducing the liquid until it reaches a glaze-like consistency.
9
Remove the skillet from heat and stir in the butter, swirling the pan gently to emulsify the butter with the sauce.
10
Taste and adjust the seasoning with additional salt and pepper as desired.
11
Serve immediately and enjoy the exquisite flavors of your Garlic & Sherry Sautéed Button Mushrooms!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Garlic & Sherry Sautéed Button Mushrooms?
This is a savory side dish or appetizer featuring button mushrooms sautéed with garlic, thyme, and medium-dry sherry, finished with butter and parsley.
What type of mushrooms are required?
The recipe calls for 1 lb of fresh button mushrooms.
How should I prepare the mushrooms?
The mushrooms should be cleaned and cut into quarters if they are larger than one inch in diameter to ensure even cooking.
What kind of oil should I use for sautéing?
Use 2 tablespoons of extra virgin olive oil.
What is the recommended skillet size?
A 12-inch skillet is recommended for cooking this dish.
How do I know when the oil is ready?
Heat the olive oil over medium heat until it begins to shimmer.
Should I cook all the mushrooms at once?
No, you should sauté the mushrooms in two batches to avoid overcrowding the pan.
What herb is added during the sautéing process?
Fresh minced thyme is added to the mushrooms while they sauté.
What heat setting is used for browning the mushrooms?
Increase the heat to medium-high once the mushrooms are in the pan.
How long does it take to brown the mushrooms?
It takes approximately 5-7 minutes for the mushrooms to become golden brown.
When should I season the mushrooms with salt and pepper?
Season the mushrooms generously with kosher salt and freshly ground pepper once they are golden brown.
How much garlic is used in this recipe?
The recipe uses 3 minced garlic cloves.
When do I add the garlic to the skillet?
Reduce the heat to medium and add the garlic after all mushrooms have been browned and temporarily removed from the pan.
How long should the garlic be sautéed?
Sauté the garlic for about 1 minute until it becomes fragrant.
What should I be careful of when cooking the garlic?
Be careful not to let the garlic burn as it will become bitter.
What type of sherry is used in the sauce?
The recipe specifies 1/4 cup of medium-dry sherry.
What kind of parsley is recommended?
Use 1 tablespoon of minced fresh flat-leaf parsley.
How long should the sherry mixture boil?
Allow the mixture to boil for about one minute to reduce the liquid.
What is the desired consistency of the sherry sauce?
The liquid should be reduced until it reaches a glaze-like consistency.
When is the butter added?
The butter is added at the very end after the skillet has been removed from the heat.
How do I incorporate the butter into the sauce?
Stir in the butter and gently swirl the pan to emulsify it with the sauce.
Can I adjust the seasoning at the end?
Yes, you should taste and adjust with additional salt and pepper as desired before serving.
What can I serve these mushrooms with?
They are an excellent accompaniment to steak, chicken, or can be served alone as an appetizer.
How many ingredients are in this recipe?
There are 8 ingredients: mushrooms, olive oil, thyme, salt, garlic, sherry, parsley, and butter.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe.
Should the dish be served hot or cold?
The dish should be served immediately while warm.
What is the total amount of thyme needed?
You need 1 teaspoon of minced fresh thyme, which is divided between the two batches of mushrooms.
What is the total amount of butter used?
The recipe uses 1 tablespoon of butter.
Do I put the mushroom juices back in the pan?
Yes, return the previously cooked mushrooms along with any juices they released to the skillet before adding the sherry.
What flavor profile does the sherry add?
The medium-dry sherry adds depth and sophistication to the flavor of the mushrooms.