Sauteed Mushrooms | Lakeside Table

Wash and dry the mushrooms.

Remove the stems and cut the mushrooms into fourths, then set them aside.

In a large skillet, melt 2 tablespoons of butter over medium heat.

Once the butter foams, add the mushrooms and toss to coat them with butter.

Season the mushrooms with salt and 2 teaspoons of Italian seasoning.

Increase the heat to medium-high and let the mushrooms brown for about 2-3 minutes without moving them around.

Wait for the mushrooms to release their liquid, then add shallots and toss to coat.

Let the mushrooms brown for another 2 minutes on the other side.

Add a splash of dry sherry (about 2 tablespoons) to the mushrooms, keeping the heat high to reduce the sherry until the pan is almost dry.

Turn off the heat and cover the mushrooms until ready to serve.

Equipment Needed

Spice Level: