Save Recipe Print
Yield:
4 servings

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Sauteed Wild Mushrooms

Recipe courtesy of Ina Garten

Sauteed Spinach and Mushrooms

Recipe courtesy of Valerie Bertinelli

Sauteed Mushrooms

Recipe courtesy of Robert Irvine

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Bruschetta with Sauteed Mushrooms

Recipe courtesy of Debi Mazar|Gabriele Corcos

Sauteed Crimini Mushrooms

Recipe courtesy of Rachael Ray

Sauteed Wild Mushrooms

Recipe courtesy of Robin Miller

Sauteed Wild Mushrooms with Mushroom Ravioli

Recipe courtesy of Food Network Kitchen

Aromatic Lentils and Sauteed Mushrooms

Recipe courtesy of Roger Mooking

Browse Reviews By Keyword

          Latest Stories