Ingredients
- 1 Tbs. olive oil
- 1 Tbs. unsalted butter
- 1 small shallot, minced
- 1 lb. button mushrooms, sliced thin
- kosher salt
- freshly ground black pepper
- 2 Tbs. dry Spanish sherry
Directions
Heat olive oil and butter over medium high in a heavy skillet until butter foams. Add shallot and cook, stirring, until it begins to soften, about two minutes. Add mushrooms and season with salt and pepper. Cook, stirring, until mushrooms begin to soften, about four minutes, and add sherry. Continue cooking and stirring until liquid has evaporated and mushrooms are tender and beginning to brown. Serve immediately.
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