Mushroom Salad

This salad is great for breakfast over egg dishes as well as on steaks for dinner or on its own for lunch.

1/4 cup butter

2 lbs. cremini mushrooms, sliced

3 clove garlic, chopped

2 shallots, chopped

1 cup dry sherry

2 tablespoon sherry vinegar

1 tablespoon parsley, chopped

1/2 tsp. black pepper

sea salt, to taste