I took some 25 photos of these mushrooms before we had dinner, but I didn’t notice that the settings on my Rebel had changed to some odd ball setting and they were all fuzzy. So thankfully, DH hadn’t eaten the whole batch as he did go back for seconds and thirds, and then began picking the mushrooms out of the leftovers. So after I found out that my photos were crummy, I was able to retake the photos with the leftovers, which I had to root through to find any mushrooms. These were so tasty, I ended up eating the leftovers off the plate in the photo which actually was only about a 1/3 of a cup. Thankfully, I was able to get several good shots of them before their demise.
- 2 tablespoons butter (salted)
- 1 pound baby portabellas or crimini
- 1 large sweet onion
- 1/3 cup sweet cream sherry
- 1/4 cup Worcestershire sauce
- 1 dash of seasoned salt (to taste)
- Dice onion discarding core and skin.
- Place onion in a microwave safe dish and microwave onion for two 2 minute intervals, stirring them in between.
- While onions are cooking, add butter to non-stick skillet and melt.
- Add onions to the skillet and saute on medium heat stirring occasionally to keep them from burning for about 5 minutes.
- Clean mushrooms and slice them up. (I do this step while onions are cooking).
- Add them to the onions in the skillet and cook for an additional 5 minutes stirring to keep onions from burning.
- Add sherry and Worcestershire sauce and raise the heat to medium high to reduce the liquid, stirring. (For me this took about 5 minutes).
- Remove from heat and add seasoned salt if desired. (I only use the salt from the butter as I don’t like salty foods).
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 2-3 (DH and I ate most of these as a side dish with the small amount shown in the photo leftover, but DH loves mushrooms)
Photo by copyright 2015 Deborah Kaplan
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