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
Mushrooms with Garlic and Sherry
- Quick Glance
- 20 M
- 35 M
- Makes 4 servings
- 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 flat-leaf parsley leaves
- 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 Testers Reviews
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.
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 dish 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!