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Categories:Viewed: 47 - Published at: 4 years ago
Ingredients
- 1 stick butter
- 2 Tbsp. olive oil
- 1 1/2 lb. whole mushrooms (medium caps, as uniform as possible)
- 1 tsp. thyme
- 1 tsp. garlic salt
- 1/2 tsp. dry sweet basil
- 1/2 tsp. oregano, crushed
- 1/2 tsp. salt
- 1/4 c. lime juice
- 1/2 c. mild dry sherry
Method
- In an electric skillet or large skillet with cover, place butter and oil and heat until butter melts.
- Add onion and saut until transparent.
- Add mushroom crowns to saut.
- Mix carefully until mushrooms are well coated.
- Cover.
- Cook at low heat 2 minutes.
- Add herbs, crushing between hands.
- Add garlic salt and salt; mix carefully but thoroughly.
- Pour lime juice and sherry over all.
- Cook covered on moderate heat until mushrooms are tender.
- Uncover and continue cooking until mushrooms have absorbed the liquid (approximately 1/2 hour).
- Remove from heat.
- Let sit at least two hours at room temperature.
