Sherried Mushrooms

I really, really love mushrooms!  Big ones, small ones, itty bitty sliced buttery ones!  So I'm always looking for a new & yummy way to use them.  This popped up in a cookbook called Young and Hungry by Dave Lieberman... and boy was it a hit with my boys!  (I made this exactly per recipe then during the last few minutes, added in some cooked & warmed asparagus spears.  Wow... it was great!)

Sherried Mushrooms

10 oz small white mushrooms, mostly with small caps (remove stems)
3Tbsp butter
1/4C chicken broth
1/2C Sherry
Chopped green onions
S & P

1) Melt butter in pan large enough for single layer of 'shrooms.  When starts to foam, add 'shrooms w/caps down.  Butter will brown and that's ok, just turn heat down a little.  About 4 min later, turn over and let cook for a few more minutes. 

2) Pour the broth and Sherry into pan, crank heat to high and boil.  (This is where I added the asparagus spears.)  Boil until there's just enough syrupy liquid left to coat the 'shrooms.  Season them w/S&P to taste, then pour the 'shrooms into a shallow serving dish.  Top with chives then serve warm. 

ENJOY!