Mushrooms and Tomatoes in Cream Sherry

April 16, 2014

• 1 ½ lbs fresh mushrooms, quartered
• 1 stick butter
• 1 teaspoon minced garlic
• ¼ cup minced fresh basil
• 2 cups diced fresh tomatoes
• ½ cup Cream Sherry

Sauté mushrooms in butter and garlic until tender. Gently stir in the basil, tomatoes and Cream Sherry. Don’t over stir or the tomatoes will lose their chunky texture. Serve warm with fresh bread cubes as an appetizer or pour over angel hair pasta for a side dish. Add grilled chicken or shrimp for a main dish.