Spanish Mushrooms and Onions

This Spanish Tapa uses just a handful of ingredients and tastes absolutely amazing. We like to serve this with lots of crusty bread but you can also use this as a topping for chicken or beef. Substitute olive oil for the butter to make this recipe vegan.

PREP TIME: 10 minutes
COOK TIME: 10 minutes

1 pound small brown mushrooms, brushed clean with a paper towel
1 small yellow onion, sliced
4 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
1/2 cup dry Sherry wine
Salt and pepper, to taste
Chopped parsley, for garnish

Heat a heave skillet to medium-high and add olive oil and butter. Add onions and mushrooms and sauté until mixture begins to brown, about 4-5 minutes. Add butter and garlic. Sauté for another three minutes, until garlic becomes fragrant. Add Sherry and continue to cook until liquid reduces slightly and sauce thickens, about another three to four minutes. Season with salt and pepper to taste and garnish with parsley. Serve immediately.