This divine dish courtesy of Chef Jason McClure will need a loaf of your favorite rustic bread to soak up all the mushroom sherry goodness at the bottom of the bowl!

Garlic Sherry Mushrooms


8 oz. Small button Mushrooms
4 cloves of garlic, minced
3 T. Butter
½ C. good quality Sherry wine
Salt and pepper , to taste
1T. Minced Chives


Start with 2 T. of the butter into a med hot sauté pan. Add the Mushrooms, season with salt and pepper and allow to sauté for 2 – 3 minutes until the mushrooms start to caramelize. At this point add the minced garlic and continue to cook another minute or so until the garlic is toasty brown but not burnt. Remove the pan from the stove. Add the sherry, be careful, it could ignite over open flame, allow the alcohol to burn off and the sherry to reduce to just a tablespoon or so of liquid. Stir in the remaining tablespoon of butter, finish with the chives, check seasoning and adjust the salt if necessary, serve immediately.

Serves 2-4 as an appetizer.

*Recipe and image courtesy of Chef Jason McClure of Kimpton’s Sazerac Restaurant in Seattle.*