Sautéed mushrooms are a delightful side to your favorite beef or chicken recipe. Splash in a little sherry and make them extra special! Yum! | www.lakesidetable.com
Melt butter in a skillet over medium heat. After foam subsides, add mushrooms and toss to coat them with butter.
As the mushrooms absorb the butter, the pan will dry. Stir occasionally for 6 minutes. The mushrooms with start to brown and then release their juices.
Add the sherry and salt. Let the mushrooms simmer for 5 more minutes, stirring them infrequently.
Keep the mushrooms warm until you are ready to serve them. They keep well in the refrigerator for up to 5 days. You can also freeze them for up to 4 months in freezer bags, but remove as much air as possible.