Sauteed Mushrooms
Appetizers Quick Recipes Simple Recipes Fasting Recipes Side Dishes Spanish Vegetables Mushrooms
Today we're trying new flavors and bringing the taste of Spanish restaurants into our homes. The "secret ingredient" we're using is Tio Pepe sherry. I know it's something new for many people, as it was for me until recently, but the result is extraordinary!
Ingredients
500g small champignon mushrooms
2-3 pinches oregano
4 garlic cloves
1 level teaspoon sweet paprika
1 good pinch chili powder (or hot paprika)
1 tablespoon lemon juice
3 tablespoons dry sherry (Tio Pepe Fino)
a few parsley sprigs
7 tablespoons quality olive oil
salt
Servings: 2-3
How to prepare sauteed mushrooms
- Clean the mushrooms with a damp paper towel and trim the stems so only 1/2 cm remains. Crush the garlic, then grind it in a mortar with a little salt until it becomes a paste. Add the sweet paprika, chili and 2 tablespoons of water. Mix until you get a smooth garlic paste. Finely chop the parsley.
- Keep the heat at maximum the entire time you're cooking the mushrooms! You should hear the pan sizzling non-stop.
- Heat the oil well in a wide pan where the mushrooms won't be crowded.
* for 500g mushrooms I used a 25cm diameter pan and was at the limit; any more would have been too crowded - Add the mushrooms and fry them, shaking the pan from time to time (or stirring with a wooden spoon, whichever is easier), until you see they're browned in spots, about 3-4 minutes. Sprinkle the mushrooms with oregano (crushing it between your fingers as you sprinkle to release more aroma) and salt to taste.
- Pour in the garlic paste and stir quickly.
- Add the lemon juice and sherry and let cook for another minute, until the sauce in the pan thickens and becomes syrupy.
- Remove the pan from heat and sprinkle with chopped parsley. Taste for salt.
- Serve warm or cold, with rustic bread (to dip in the delicious sauce), as an appetizer or side dish.
Tio Pepe
Garlic paste
Fry the mushrooms
Add the sherry
Sauteed Mushrooms
