Mushrooms with Garlic and Sherry Recipe

The Best Recipes in the World | Broadway Books, 2005

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

Hands-On Time: 20 minutes | Total Time: 35 minutes | Makes 4 servings

Want it? Click it.

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

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.