A fast mushroom sauté with shallots, garlic and a splash of sherry — versatile enough to serve alongside meats or spoon over pasta, pizza, or bruschetta.
Heat the olive oil and butter in a large skillet over medium/high heat. Add the shallots and cook 2 minutes, then add the garlic and sauté until it just starts to color.
Add the mushrooms, season, and cook about 6 minutes, stirring and shaking the pan often.
Add the sherry, let it evaporate about a minute, then reduce the heat, sprinkle with parsley, and serve immediately as a side or spooned over bruschetta.
Variation: sauté diced prosciutto with the shallots, and add baby peas or asparagus with the mushrooms for a more complex dish.
