Orange Sherry Mushroom Caps

Total Time:
13 min
Prep:
5 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 1 pound button mushrooms, trimmed of large stems and brushed clean
  • 2 crushed cloves garlic
  • Salt and freshly ground black pepper
  • 3 tablespoons medium dry sherry (recommended Dry Sack)
  • 1 orange, zested and juiced
  • 1/4 cup flat-leaf parsley, chopped, a handful
Directions

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.


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