Setas con Vinagre de Jerez

Mushrooms with Garlic and Sherry Vinegar

Preparation info
  • Media Racion


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

This is our singularly most popular dish at MoVida. It’s an any-time-of-the-day vegetarian recipe that goes perfectly well with beer or red wine. It’s surprisingly lively, offers contrasting textures and can be served by itself, as a side to meat dishes or as part of a lazy Sunday morning breakfast.


  • 60 ml (2 fl oz/¼ cup) olive oil
  • 500 g


Preheat the oven to 240°C (475°F/Gas 8).

Heat the olive oil over high heat in a large heavy-based, ovenproof frying pan. When the oil is very hot, add the mushrooms, skin side down, and