What a timely subject. I just got off the phone with my daughter who is having the whole family for Christmas dinner and they all want me to make my sherried mushrooms. This is how I do it and it's a hit every time.
Slice 3/4 LB. large button mushrooms about 1/4 inch thick. Add a little cajun seasoning, (I use Emeril's Essence). Saute in butter for a couple of minutes til juices run. Add - 2 Tbsp. Worchestershire sauce and continue sauteeing.
When mushrooms are almost browned deglaze with 3 Tbsp. sherry. Saute til almost dry and mushrooms are golden brown. Serve immediately. The combination of cajun seasoning, Worchestershire and Sherry give these mushrooms a unique flavor.
For this crowd I will make 2 lbs. mushrooms, and use twice the amount of Worchestershire and sherry. And, trust me on this, it won't be enough.