My husband loves mushrooms! It’s about the only vegetable I can get him to eat without resistance! I add it to a lot of dishes I make, but I don’t usually make them as a dish by themselves. I had some extra mushrooms. I had bought them to make a particular dish and I ended up never making it, but I didn’t want the mushrooms to go bad. So, I looked around for some mushroom recipes and stumbled across one on allrecipes.com. It called for cooking Sherry, which believe it or not, I actually didn’t have in the house! I did, however, have a dessert Sherry from a local winery that Rob and I both enjoy. I thought I’d give it a try – and the result was delicious!
The smokiness of the paprika along with the sweetness of the sherry was a spectacular combination!! If you don’t have this, don’t worry – cooking sherry will work just fine!
1/2 tsp. chopped garlic
2 cups sliced fresh mushrooms
1 tsp. paprika
1/4 cup cooking sherry (or Pahrump Valley Winery Dessert Creme Sherry!)
Salt, Pepper, Onion Powder, Garlic Powder to season
2 Tbsp. olive oil
1) Heat olive oil in a large skillet. When the oil is heated, add the chopped garlic and gently cook until lightly browned. About 1-2 minutes.
2) Add the sliced mushrooms and cook about 3-4 minutes. Season with salt, pepper, garlic powder, and onion powder. Add paprika and sherry.
3) Mix well and cook another 3-4 minutes.
Adapted from allrecipes.com