Sauteed Mushrooms

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  • Yield: 4 servings
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1 tablespoons olive oil

1 tablespoons unsalted butter

1 small shallot, minced

1 pound button mushrooms, sliced thin

Kosher salt

Freshly ground black pepper

2 tablespoons dry Spanish sherry


  1. 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.