Mushrooms with Sherry

Name: Mushrooms with Sherry
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: Spanish
Ingredients: 1 pound button or other mushrooms, trimmed and quartered; 1 pound button or other mushrooms, trimmed and quartered; 2 tablespoons Fino, Amontillado, or Manzanilla sherry; 1 tablespoon fresh lemon juice; 2 tablespoons Fino, Amontillado, or Manzanilla sherry; 2 tablespoons Fino, Amontillado, or Manzanilla sherry; 1 small dried hot red chile, crumbled, or 1 teaspoon hot red pepper flakes, or to taste; ¾ cup Beef Stock; 2 garlic cloves, minced; 2 tablespoons butter; 1 small dried hot red chile, crumbled, or 1 teaspoon hot red pepper flakes, or to taste; Salt and black pepper to taste; Salt and black pepper to taste; 3 tablespoons chopped fresh parsley leaves

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A deluxe version of sautéed mushrooms, often served on small plates in tapas bars. This is a wonderful starter for a sitdown dinner, but be sure to serve it with plenty of bread; you will want it to sop up the sauce.

Ingredients

2 tablespoons butter
2 garlic cloves, minced
1 pound

Europe
Spain
Dinner
Starter
Mediterranean
Gluten-free
Spicy

Method

Put the butter in a deep skillet and turn the heat to medium-high. Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, 5 to 10 minutes. Add the lemon juice, sherry, stock, and chile to the pan and bring to a boil. Lower the heat and let the mixture simmer, uncovered, for about 10 minutes, or until the liquid is