Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 1 pound button mushrooms, trimmed of large stems and brushed clean
• 2 crushed cloves garlic
• Salt and freshly ground black pepper
• 3 tablespoons medium dry sherry (recommended Dry Sack)
• 1 orange, zested and juiced
• 1/4 cup flat-leaf parsley, chopped, a handful

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Instructions

1. Preheat a medium skillet over medium-high heat with 1 tablespoon of extra-virgin olive oil, 1 turn of the pan and 2 tablespoons of butter. Once the butter has melted add the crushed garlic cloves and the mushrooms, stem end up. Season with salt and pepper and cook for about 3 to 4 minutes or until the cap tops are brown. Flip the mushrooms to the other side, add the sherry, orange zest and juice and continue to cook for 3 to 4 minutes, or until the mushrooms are tender and cooked through. Add the parsley to the pan and toss to distribute. Serve hot or room temperature.