Vegetables: Sherry-sauteed Mushrooms

Makes about 2 cups.
2 T butter
2 T olive oil
3/4 pound fresh mushrooms, thickly sliced (5 cups)
1/2 cup chopped onion
1 cup dry Sherry
S & P
1 T minced parsley
Melt butter with 1 T evoo in large skillet over med-hi heat.  Add mushrooms and sauté 2 mins.  Remove mushrooms from skillet and set aside.  Reduce heat to med-low and add remaining 1 T evoo.  Add onion an cook until soft and golden but not brown, abt 5 mins.  Stir in Sherry, increase heat to high and boil until reduced by half, abt 6 mins.  Reduce heat to med-low.  Return mushrooms to skillet.  Season with s & p.  Simmer gently 5 mins.  (Can be prepared ahead and reheated just before serving).  Stir in minced parsley and serve immediately.