Sherried Mushrooms with Orange Zest

Sherried Mushrooms with Orange Zest (4 servings)

2 tablespoons Castello Tudisco “DeVoo” Divine Cold Pressed Extra Virgin Olive Oil

2 tablespoons butter

1 pound button mushrooms

2 cloves garlic, crushed and minced

Kosher or sea salt and freshly ground black pepper, to taste

3 tablespoons sherry (medium dry)

1 orange zested and juiced

¼ cup chopped Italian parsley

Prepare mushrooms by wiping with a clean damp cloth. Remove large stems and chop coarsely. Cut the smaller mushrooms in half and cut the larger mushrooms in quarters. Set aside. Preheat a skillet over medium-high heat and add olive oil and butter. Once the butter has melted add the mushrooms and garlic. Season with salt and pepper and cook for about 3 to 4 minutes, stirring frequently, making sure the garlic does not burn. Add the sherry, orange juice and zest and cook for an additional 3 to 4 minutes, or until the mushrooms are cooked through. Add the parsley and stir to combine. Serve hot or at room temperature.

Cook’s note:

This is a great make-ahead recipe and tastes even better the next day.

Also -- The more you increase this recipe, the more juice it will yield, so have plenty of homemade Herbed Crostini on hand.

Paired wines:

SA Prum Wehlener Sommenuhr Kabinett 2007

Ridge Zinfandel Paso Robles 2008

--Culinary Credits--

Chef: Angela Erskine of Rolling Scones Catering

Host: Southern Wine and Spirits of America

Event: “End of Audit Gourmet Luncheon” in appreciation for the hard work and dedication by the Grant Thornton Audit Team and the Corporate Accounting staff.

Date: July 7, 2011