New York Strip Bites with Prosciutto and Blue Cheese Crumble

Mushroom and Onion Sherry Sauté

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author A Bachelor & His Grill


  • 2 tablespoons olive oil
  • 3/4 cup shallot petite diced
  • 4-6 cloves garlic minced
  • 3 cups portobello mushroom petite diced
  • 1/4 cup water
  • 1/2 cup sherry wine avoid "cooking sherry"
  • 1 teaspoon butter
  • salt and pepper to taste


  • In heavy bottom pan over medium heat, bring olive oil to gentle simmer.
  • Toss in shallots & garlic, then cover & sauté 2-3 minutes or until fragrant.
  • Turn down heat to low-medium, add water & mushroom, stirring intermittently, cover & cook for 10-15 additional minutes, or until all liquid absorbed.
  • Remove cover, turn heat back up to medium-high & add sherry, stirring until all liquid absorbed.
  • Remove from heat, fold in butter, season to taste & set aside.