(Spain)
by Mark Bittman
from The Best Recipes in the World
(Broadway Books, 2005)
Makes 4 servings
A deluxe version of sauteed mushrooms often served in tapas bars, this starter is wonderful for a sit-down dinner, but be sure to serve it with plenty of bread; you will want it to sop up the sauce.—Mark Bittman
convert Ingredients
2 tablespoons butter
2 garlic cloves, minced
1 pound button or other mushrooms, trimmed and quartered
1 tablespoon fresh lemon juice
2 tablespoons Fino, Amontillado, or Manzanilla sherry
3/4 cup beef stock
1 small dried hot red chile, crumbled, or 1 teaspoon hot red pepper flakes, or to taste
Salt and black pepper to taste
3 tablespoons chopped fresh parsley leaves
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Directions
1. 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.
2. 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 quite syrupy and nearly evaporated.
3. Season with salt and pepper, garnish with parsley, and serve with crusty bread. Or let sit for a while and then reheat.
Recipe © 2005 Double B Publishing, Inc.. All rights reserved.
[Susan Buentello] I couldn’t stop eating these mushrooms. When I first made them, I thought they would be fairly ordinary, but they are addictive. I used the 1 teaspoon of dried red pepper flakes and it was just right for me, but I like spicy food very much. I thought it might be a little too spicy for some people. Definitely get the best crusty bread you can find to eat with these mushrooms, and pig out. I’d like to try this recipe next time using Marsala instead of the sherry for a slightly different flavor
[Gabe DiMaio] The mushrooms were delicious! My wife and I ate them out of the pan while standing in the kitchen. I would make these again and serve them as a side dish or maybe even put them on top of burgers
[Patton Conner] Really nice recipe! Easy, tasty and could be served in multiple ways. I made some a bit ahead and let them sit for 45 to 60 minutes. I never really had the “syrupy” liquid, and by the time I served the mushrooms, most, if not all, the liquid was gone. I chose to serve them spooned over lightly toasted baguette slices — and even without much in the way of sauce, they were still delicious. The leftovers were also good cold
[Emily Huang] These mushrooms were a delight! Not a lot of ingredients, simple to make, and yet the result was very delicious. Served with slices of bread, it is fantastic.
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[Brenda Carleton] Scrumptious and syrupy, these mushrooms are all about flavor. Apparently this recipe was to serve four, but my husband and I devoured them quite happily ourselves. Quickly. This is truly one of the best strictly-mushroom dishes I have had. Here they easily stand alone and are packed with flavor and goodness. The mushrooms sucked up the other ingredients rather nicely, and the sherry and beef stock, along with the mushroom juices, made a wonderful sauce. We both tried to think of ways to improve this dis,h but we could not — except to double it next time. Perhaps some fresh thyme would be nice, as thyme and mushrooms have an affinity for one another. Very pretty sprinkled with the fresh parsley. This is the kind of dish you want to tell people about!
I didn’t have any Sherry, unfortunately (it’s hard to find it where I live) so I used white wine instead. This was a hit. Mushrooms had a great flavor, red pepper added a kick to them, since we do not eat bread I served it as a side dish. Definitely will be my keeper!!
So glad the recipe was a hit. And the substitution is perfectly fine, obviously. Hope you make it again soon.