Sunday, June 20, 2010

Sauteed Mushrooms Diane

1 garlic clove, minced
1/2 tsp. dried hot red pepper flakes (or to taste)
1/2 stick unsalted butter
1 lb. mushrooms, halved
1/4 cup medium dry sherry
1/4 cup teriyaki sauce
2 tbsps. finely chopped fresh parsley leaves

In a heavy skillet cook the garlic and red pepper flakes in butter over moderately low heat,
stirring for about a minute.  Add mushrooms, sherry and teriyaki sauce and cook over moderate
heat, stirring occasionally or until mushrooms are tender.  Transfer the mushrooms with a slotted
spoon to a bowl and boil the liquid until reduced to a thick glaze.  Return the mushrooms to skillet
and stir to coat with the glaze.  Stir in the parsley and salt and pepper to taste.

Serves 4 as an accompaniment to steak.

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