The Ultimate Sautéed Mushrooms

A friend of ours made mushrooms in a similar way and Dave decided to take this recipe to a higher level. Barb and Dave fight over these with Barb usually winning (she likes mushrooms better than Dave).

1 LB Fresh mushrooms, washed and sliced
1/4 LB Butter (1 stick) no substitutions
1 Medium onion, sliced
2-3 Garlic cloves, crushed
1/4 cup Dry sherry
1/2 cup Parmesan cheese, grated
1/2-1 oz Procuitto, chopped into small pieces
Melt butter in sauté pan over low to medium heat. Add onions, proccuitto and crushed garlic. Sauté them briefly then add mushrooms. Sauté them over low heat. The secret is to keep the heat low so the mushrooms heat but don't turn brown. As they are starting to soften, add the dry sherry. Just before the mushrooms are ready sprinkle the shredded cheese over the top and serve when the cheese melts. I would love to tell you how many this serves, but we fight over these and usually it only serves two.

Notes: I used a blend of sharp provolone and parmesean reggiano when making this but you can substitute cheeses that are available to you. Swiss works well too but tends to get real stringy.