Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 2 garlic cloves (finely chopped)
  • 1 pound button or other mushrooms (trimmed and quartered)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Fino, Amontillado, or Manzanilla sherry
  • 3/4 cup store-bought or homemade beef stock
  • 1 small dried hot red chile pepper (crumbled, or 1 teaspoon hot red pepper flakes, or to taste)
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped flat-leaf parsley leaves
  • Crusty bread ((optional))

Instruction

  • In a large skillet over medium-high heat, melt the butter. Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, 5 to 10 minutes.
  • Add the lemon juice, sherry, stock, and chile and bring to a boil. Reduce the heat to medium-low and let the mixture simmer, uncovered, for about 10 minutes, or until the liquid is quite syrupy and nearly evaporated.
  • Season with salt and pepper, garnish with parsley, and serve with crusty bread, if desired, for sopping up the juices.