• 2 tablespoons extra virgin olive oil (EVOO)
• 1 1/2 pounds crimini mushrooms, halved or thickly sliced
• 4-5 cloves garlic, finely chopped or grated
• 1/2 cup dry sherry
• 2 tablespoons butter
• 1/4 cup flat leaf parsley, chopped
• Salt and freshly ground black pepper

Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the mushrooms and garlic to the pan and cook, stirring occasionally, until deep golden brown, 6-8 minutes.

Add the sherry to the pan and cook until reduced, about 1 minute. Add the butter, parsley and some salt and pepper to the pan. Stir to melt the butter and combine.

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