This recipe simply could not be easier nor more delicious.
Time needed: 10 min
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.
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