- 3 pounds white mushrooms, trimmed
- 1 tablespoon extra-virgin olive oil
- 3/4 cup cream sherry (see Tip)
- 8 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- Freshly ground pepper to taste
- 2 tablespoons minced fresh parsley
- Clean mushrooms and cut in half (or quarters if large). Heat oil in a large skillet or Dutch oven over medium-high heat. Add mushrooms and cook, stirring, for 10 minutes. Stir in sherry and garlic and continue cooking, stirring occasionally, until most of the juices have evaporated, 10 to 14 minutes. Stir in lemon juice and season with salt and pepper. Stir in parsley just before serving.