Sherried Mushrooms
There is no better vegetable to accompany a sizzling steak than piping hot sautéed mushrooms. The secret is to make sure that the mushrooms are cleaned and dry and cooked quickly over high heat. Recipe can be found in At Home in the Kitchen on page 89
At every great steakhouse, sautéed mushrooms are the side dish of choice for a great steak or grilled chop. This recipe is a breeze. You can easily make it in advance and reheat when the sizzlin' steak is served.
For an over the top mushroom dish take a look at the recipe for Portabella Mushrooms Stuffed with Goat Cheese and Sun Dried Tomatoes served with Mixed Greens.
Jan C. says, "I made this dish ahead of time. I added the sherry when I reheated the mushrooms. I served them over white rice and everyone like it."
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