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Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 1 pound button mushrooms trimmed of large
- stems and brushed clean
- 2 garlic cloves crushed
- Salt to taste
- Freshly-ground black pepper to taste
- 3 tablespoons medium dry sherry (Dry Sack recommended)
- 1 orange zested, juiced
- 1/4 cup chopped flat-leaf parsley
Preparation
Step 1
Preheat a medium skillet over medium-high heat with 1 tablespoon of extra-virgin olive oil, 1 turn of the pan and 2 tablespoons of butter. Once the butter has melted add the crushed garlic cloves and the mushrooms, stem-end up. Season with salt and pepper and cook for about 3 to 4 minutes or until the cap tops are brown.
Flip the mushrooms to the other side, add the sherry, orange zest and juice and continue to cook for 3 to 4 minutes, or until the mushrooms are tender and cooked through. Add the parsley to the pan and toss to distribute. Serve hot or room temperature.
This recipe yields 4 servings.
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