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 Recipe
- 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.
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