Wild Mushrooms with Sherry, Shallots, and Parsley

Ingredients

• extra virgin olive oil
• 2 CHRISTOPHER RANCH shallots, minced
• kosher salt
• 1 clove fresh CHRISTOPHER RANCH California Garlic, minced
• 6 cups assorted mushrooms, brushed clean and torn into bite-size pieces
• 1/2 cup dry sherry
• juice of one lemon
• handful of parsley, roughly chopped
• freshly ground black pepper
• toasted or grilled bread for serving (optional)

Directions

1. Heat a large saucepan over medium heat.
2. Add a glug of olive oil and the shallots; sprinkle with salt and sauté until translucent.
3. Add the garlic and sauté, stirring often, for 1 more minute.
4. Toss in the mushrooms and sprinkle with more salt to release their liquids.
5. Sauté the mixture for 5 more minutes.
6. Remove the pan from the heat and add the sherry; return to a high heat and cook until the liquid is gone.
7. Toss in the lemon juice and parsley and sauté 1 minute more until the mushrooms begin to caramelize.
8. Adjust the seasoning with more salt and freshly ground black pepper. Serve immediately.