This is a classic vegetarian tapas dish that's always on the menu at Sazerac, chef Jason McClure's restaurant in Seattle.
Start with 2 tablespoons of butter in a medium hot sauté pan. Add the mushrooms, season with salt and pepper and allow to sauté for 2 to 3 minutes, until the mushrooms start to caramelize. Add the minced garlic and continue to cook another minute or so until the garlic is toasty brown.
Remove the pan from heat and add the sherry (be careful!). Allow the alcohol to burn off and the sherry to reduce to just a tablespoon or so of liquid. Stir in the remaining tablespoon of butter, finish with the chives. Season with salt and pepper to taste.
Serve with toothpicks.
Published on November 08, 2011