This simple but delicious lunch was a fall staple in our house growing up. We would cook big pans of mushrooms and eat them on my mormor’s homemade bread.


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SERVES 4

You will need:
2 tablespoons butter
8 ounces cleaned mushrooms,
sliced
1 shallot, finely chopped
salt and pepper
2 tablespoons fresh oregano
1/4 cup sherry
bread for serving
  1. Melt the butter in a pan.
  2. Sauté mushrooms and shallots until the mushroom turn golden brown. Season with salt, pepper, and oregano.
  3. Add the sherry and cook until it has evaporated.
  4. Serve on sliced bread.

TIP:

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This simple but delicious lunch was a fall staple in our house growing up. We would cook big pans of mushrooms and eat them on my mormor’s homemade bread.
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