Can be prepared in 45 minutes or less.

Ingredients

　　1 garlic clove, minced

　　1/2 teaspoon dried hot red pepper flakes, or to taste

　　1/2 stick (1/4 cup) unsalted butter

　　1 pounds mushrooms, halved

　　1/4 cup medium-dry Sherry

　　1/4 cup teriyaki sauce

　　2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)

　　In a heavy skillet cook garlic and red pepper flakes in butter over moderately low heat, stirring, 1 minute. Add mushrooms, Sherry, and teriyaki sauce and cook over moderate heat, stirring occasionally, until mushrooms are tender. Transfer mushrooms with a slotted spoon to a bowl and boil liquid until reduced to a thick glaze. Return mushrooms to skillet and stir to coat with glaze. Stir in parsley and salt and pepper to taste.