Orange Sherry Mushroom Caps
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 143
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 15
- Sodium
- 403
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
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.