Sherry Sauteed Mushrooms
- 3 and 1/2 tbs unsalted butter
- 1 lb mushrooms, cleaned and sliced
- 1/2 cup dry sherry
- kosher salt and fresh cracked black pepper to taste.
- Melt the butter in a saute pan.
- Add the mushrooms and season with salt and pepper.
- Saute over medium heat for 3-4 minutes.
- Pour the sherry over the mushrooms them raise the heat to medium and cook for 3 more minutes, or until sauce has slightly reduced.