I love sautéed mushrooms and this recipe simmers them in a dark rich sauce that goes really well with the roasted chicken I served with them (the recipe for the chicken can be found HERE).
Reduce the lemon juice, if you don’t want them too tangy but all my guests loved them as is. Aleppo style pepper has less heat than red pepper but adds a lovely flavor to the dish.
Mushrooms with Lemon and Garlic
4 tablespoons butter
2 garlic cloves, minced
1 pound button or other mushrooms, trimmed and quartered
2 tablespoons fresh lemon juice
¼ cup sherry
2 tablespoons Worcestershire sauce
1 teaspoon Aleppo style pepper or red pepper flakes
Salt and black pepper to taste
Melt the butter in a deep skillet over medium-high heat. Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, about 10 minutes.
Add the lemon juice, sherry, Worcestershire sauce and pepper to the pan and bring to a boil. Lower the heat and simmer, uncovered, for about 15-20 minutes, or until the liquid is nearly evaporated. Taste for seasoning and add salt and pepper, if necessary.