This mushroom dish is an adopted version of an appetizer 'Genius' and I had at a restaurant years ago. Sparking up old memories we spent the evening trying to capture the moment again by piecing together his recollection and mine. After we paired it with a bottle of wine and fresh bread, there could not have been anything better to bring our day to a close.
4 garlic cloves, minced
1/3 cup of Sherry
1/2 cup of beef broth
8 tbsp unsalted butter
Melt 2 tbsp of butter with 1 tbsp olive oil in a large frying pan. Add the quartered mushrooms and saute until their juices release and they begin to brown, about 5 minutes. Reducing the heat to medium, continue to cook the mushrooms. Stir frequently as they brown, deepening the color. This should take another 10 minutes.
Add the garlic and shallots to the mushrooms and stir for a minute to release the flavors. Add the wine and stir for another minute letting it reduce slightly. Add the broth and allow the mixture to cook for another minute before turning it off. Swirl in the last of the butter, one tbsp at a time to create a silky and buttery sauce. Adjust the seasonings with salt and pepper and serve with warm bread.
Sprinkle with parsley or any of your favorite herbs. If your having it with steak, blue cheese would also be a great option. Enjoy.