This recipe simply could not be easier nor more delicious.

Time needed: 10 min

Servings: 4-6

  • 8 oz mushrooms
  • 2 Tbsp butter

Clean the mushrooms and cut off the bottom of the stem. If the mushrooms are small, leave whole; otherwise cut in half or quarters so that all the pieces are about the same size

Melt butter in a skillet over medium-high heat. Add the mushrooms and toss to coat with butter. Toss occasionally and saute until the mushrooms are tender and have picked up some color, about 7-8 minutes.

  • 1/4 cup dry sherry
  • 1 Tblsp sherry vinegar
  • Pinch of salt
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped chives

Add the sherry and sherry vinegar along with just a pinch of salt. Cook until the sauce is reduced to a glaze.

Stir in the herbs. Serve with toothpicks

Published 2/2/2021. Last updated 2/2/2021

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