Directions:
- If mushrooms are greater than one inch in diameter, cut into quarters.
- Heat 12 inch skillet over medium heat.
- Add 1 T olive oil. When the oil is hot enough to sizzle a piece of mushroom, add half the mushrooms and half the thyme. Raise the heat to medium-high and saute, stirring only occasionally, until the mushrooms are golden brown. If you stir them too often or crowd them in the pan, you'll prevent the mushrooms from carmelizing.
- Season with salt and pepper.
- Transfer the mushrooms to a bowl, and repeat with the remaining mushrooms. Add the garlic, and saute 1 minute, stirring. Return the reserved mushroom, with any accumulated juices, to the pan.
- Add the sherry and parsley, and boil until the liquid is reduced to a glaze, another minute or so.
- Add the butter, and gently swirl the pan as the butter melts and emulsifies with the sauce. Taste and adjust the seasonings with salt and pepper.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.71 Kcal (501 kJ) | ||
| Calories from fat | 92.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.31g | 16% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 7.14mg | 0% | |
| Potassium | 376.96mg | 8% | |
| Total Carbs | 4.25g | 1% | |
| Sugars | 2.3g | 9% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 1.3mg | 7% | |
| Calcium | 10.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 93.72 Kcal (392 kJ) | ||
| Calories from fat | 72.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.07g | 16% | |
|---|---|---|---|
| Cholesterol | 5.98mg | 3% | |
| Sodium | 5.59mg | 0% | |
| Potassium | 295.14mg | 8% | |
| Total Carbs | 3.33g | 1% | |
| Sugars | 1.8g | 9% | |
| Dietary Fiber | 0.97g | 5% | |
| Protein | 2.83g | 7% | |
| Vitamin C | 3.6mg | 8% | |
| Iron | 1mg | 7% | |
| Calcium | 8.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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