Sauteed Mushrooms Diane

By á-2360

Ingredients

• 1 garlic clove, minced
• 1/2 teaspoon dried hot red pepper flakes, or to taste
• 1/2 stick (1/4 cup) unsalted butter
• 1 pounds mushrooms, halved
• 1/4 cup medium-dry Sherry
• 1/4 cup teriyaki sauce
• 2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)

Preparation

Step 1

In a heavy skillet cook garlic and red pepper flakes in butter over moderately low heat, stirring, 1 minute. Add mushrooms, Sherry, and teriyaki sauce and cook over moderate heat, stirring occasionally, until mushrooms are tender. Transfer mushrooms with a slotted spoon to a bowl and boil liquid until reduced to a thick glaze. Return mushrooms to skillet and stir to coat with glaze. Stir in parsley and salt and pepper to taste.