Categories: Appetizers, Rachael Ray, Tapas
Ingredients
- 40 small whole mushroom caps
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 12 garlic cloves, minced
- 1/2 cup spanish sherry wine
- coarse salt
- black pepper
- chopped fresh flat leaf parsley
Directions
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Brown mushrooms in olive oil and butter over med-high heat.
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Add garlic and shake pan, cooking another minute; douse pan with sherry.
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Reduce sherry by half, cooking another minute or two, shaking pan frequently.
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Sprinkle with salt, pepper, and a handful of parsley.
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Turn off heat and let stand till ready to serve.