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Sherry Glazed Rosemary Mushrooms

Recipe by Jessica Erin of Stuck on Sweet
Yield: 2 servings | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Ingredients

  • 1 lb. baby bella mushrooms, sliced
  • 1 small or half of a medium red onion, sliced
  • 1 garlic clove or ½ tsp. garlic, minced
  • ⅛ tsp. black pepper
  • Salt, to taste
  • 1 sprig rosemary, leaves removed, freshly chopped
  • 1 Tbsp. olive oil
  • ¼ cup Holland House® Sherry Cooking Wine
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Directions

  1. Add olive oil to a sauté pan and place over medium heat.
  2. Add mushrooms and red onion to the sauté pan. Cook for about 10 minutes, stirring occasionally. The mushrooms will release their moisture and become soft and also the onions will become soft and sweet.
  3. Once most of the moisture is cooked out of the mushrooms, add the garlic and sauté for 30 more seconds until fragrant.
  4. Lastly, add the rosemary, black pepper, and Holland House® Sherry Cooking Wine. Continue to sauté until the cooking wine has evaporated out, a few more minutes.
  5. Salt to taste and garnish with sprigs of rosemary.

Bold Boost #7: Add 2 Tbsp of Holland House® White with Lemon Cooking Wine to your fish before grilling to get a flavorful finish.

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