1 pound mushrooms (champignons or other)
3 tablespoons olive oil
1/4 cup dry sherry
1 teaspoon thyme
1/2 teaspoon rosemary
salt
pepper
Cook the thinly sliced mushrooms over high heat with the oilve oil for about 10 minutes. Add the thyme, rosemary and cook for about 10 more minutes. Reduce the heat and add the dry sherry. Return the heat to high and cook until the sherry has evaporated. Season with salt and pepper.
It's very tasty!/img/vbsmilies/smilies/licklips.gif
3 tablespoons olive oil
1/4 cup dry sherry
1 teaspoon thyme
1/2 teaspoon rosemary
salt
pepper
Cook the thinly sliced mushrooms over high heat with the oilve oil for about 10 minutes. Add the thyme, rosemary and cook for about 10 more minutes. Reduce the heat and add the dry sherry. Return the heat to high and cook until the sherry has evaporated. Season with salt and pepper.
It's very tasty!/img/vbsmilies/smilies/licklips.gif