Mushrooms with Wine and Dill

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Mushrooms with Wine and Dill

A recipe from the “Beacon Hill Wednesday Night Buffet” group.

Yield: Serves 6


  • 3 cups finely sliced mushrooms
  • 6 tablespoons butter
  • salt and cayenne pepper
  • 3 tablespoons sherry
  • 1 tablespoon chopped dill


Cook the mushrooms in very hot butter for 3-4 minutes. Add the salt and cayenne, then the sherry and finely chopped dill.

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