MOOSHrooms

The best little side-dish of your life. You can also spoon these onto a bruschetta or use in a sandwich with leftover chicken at midnight.

o  MUSHROOMS, any kind
o  some sort of nasty alcohol-check your parents' cabinets; best choice is sherry, vermouth, madera wine, or cooking wine - avoid at all cost: bailey's, kahlua, nasty bottles with crusty caps
o  dollop of creme freche or sour cream or heavy cream or greek yogurt
o  herbs: fresh thyme is best but dried rosemary, parsley, or marjoram will suffice

If your mushrooms are not sliced, you are in for a treat:  before slicing them, take a wet paper towel and wipe each individual mushroom, lovingly-be sure to stroke each and every one (cursing the fact that you had to buy whole mushrooms instead of the more expensive already-sliced ones).
Otherwise, throw those already-sliced, entitled mushrooms into a large, medium-heated frying pan with a splosh of olive oil, a chunk of butter, a little sweep of salt and pepper, and your twig of thyme (or other herb choice). It's best if your shrooms are not crowded but for your crowd, any sort of pan and crowdation will do.

Let the mushrooms cook for about 5 minutes.  Take out twig.  Pour in about 1/4 cup of obtained alcohol and cook down for about 2 minutes more. At this point you can turn off heat and wait any given time to proceed..like maybe your roommate started gagging on last week's leftover clam surprise from Olive Garden and you had to help her out...
Reheat your shrooms (hopefully your roommate is now stabilized) gently, then stir in your dollop of cream. Bring to simmer (just bubbling) then serve with a sprinkling of whatever herb you used before.
Your friends will think you're a CHEF especially if you put the leftover alcohol bottle in the pocket of your apron and with spewing saliva, yell obscenities at anyone who tries to help.