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.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving.
Tip: Cream sherry is a fortified wine used to flavor sauces. Find it near other fortified wines in your wine or liquor store. Opened bottles will keep in a cool, dry place for months.