Sauteed Mushrooms Diane


  • ¼ cup teriyaki sauce
  • ¼ cup medium-dry Sherry
  • 1 pounds mushrooms, halved
  • 2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)
  • ½ stick (¼ cup) unsalted butter
  • ½ teaspoon dried hot red pepper flakes, or to taste
  • 1 garlic clove, minced

1. In a heavy skillet cook garlic and red pepper flakes in butter over moderately low heat, stirring, 1 minute. Add mushrooms, Sherry, and teriyaki sauce and cook over moderate heat, stirring occasionally, until mushrooms are tender. Transfer mushrooms with a slotted spoon to a bowl and boil liqu...

View full recipe at SpringPad


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