2 Boxes fresh button mushrooms
Butter
Teriyaki Sauce (to taste)
Cream Sherry (to taste)
Slice fresh mushrooms and put into a skillet with hot melted butter. When mushrooms start to change color and give off liquid, add the Teriyaki sauce (start with two or three dashes) and Creamed Sherry (start with 1/4 cup). Continue to simmer uncovered until the liquid has almost evaporated.
Tip: Let the mushrooms simmer uncovered for awhile to absorb the flavors of the teriyaki and Sherry before you start tasting (The alcohol needs to cook off the Sherry first!) More Sherry or Teriyaki can be added to adjust taste even after the liquid has cooked down. Just add, and let what you add cook down before serving. These are good on steaks, in stroganoff, or any recipe that calls for mushrooms.
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