Sherried Mushrooms

I was looking --at the last minute of course -- for a simple and quick side for empanadas. I had about 1/2 pound of mushrooms left after making the soup yesterday) and this tapas-style recipe fit the bill perfectly. It is barely a recipe (saute mushrooms in EVOO with some sea salt for 4-5 minutes. Add some sherry and saute a minute or two more -- check seasoning and done) but in this case that is not a bad thing.

One change I might make -- the recipe calls for sliced mushrooms but next time I think I'll quarter them as I like that presentation better.

Served with chicken empanadas and a salad of sliced avocado and clementine sections.