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GARLIC MUSHROOMS
4 tablespoons olive oil
18 to 20 large button mushrooms, stemmed
1 tablespoon minced garlic
1 tablespoon finely chopped fresh herbs (thyme, basil, oregano, parsley) or about 1 tsp of dried herbs
2 scallions (white part only) or a medium shallot, finely chopped
Pinch of hot red pepper flakes
1/2 cup sherry (use dry or sweet depending on your mood)
4 tablespoons unsalted butter
Salt and freshly ground pepper to taste
In a large, heavy skillet over medium-high heat, heat 2 tablespoons of the oil until it smokes. Add the mushrooms and sauté for 1 to 2 minutes, stirring constantly. Add the remaining 2 tablespoons oil, the garlic, dried herbs, scallions and red pepper flakes. Sauté until the mushrooms brown, about 2 minutes. Add the sherry and cook until the liquid is reduced by half, about 3 to 5 minutes. Add the butter, a bit at a time, stirring to glaze the mushrooms. Season with salt and pepper, if desired. Serves 4 or stuffs 2 good sandwiches.
Secret of Success - be sure the oil is very hot so the mushrooms will brown AND be sure to reduce the sherry so that the flavor intensifies.
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