4 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes
1/2 stick (1/4 cup) unsalted butter
1 pound mushrooms (sliced)
1/4 cup medium-dry Sherry
1/4 cup teriyaki sauce
2 tablespoons finely chopped fresh parsley
leaves (wash and dry before chopping)
In a heavy skillet cook garlic and red pepper flakes in butter over
moderately low heat, stirring, 1 minute. Add mushrooms, Sherry, and
teriyaki sauce and cook over moderate heat, stirring occasionally,
until mushrooms are tender. Transfer mushrooms with a slotted spoon
to a bowl and boil liquid until reduced to a thick glaze. Return
mushrooms to skillet and stir to coat with glaze. Stir in parsley and
salt and pepper to taste. Serves 4 as an accompaniment to steak.
Note: I used Filet Mignon steaks, cut crosswise into two medallions
and sauteed them in butter for a few minutes on each side. Served
with the above on top. I would double everything next time for three
servings.
Reprinted by permission of World Wide Recipes http://wwrecipes.com
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