Champinones al Jerez: Sautéed Mushroom with Garlic, Sherry and Parsley
We used white button mushroom in the Spanish restaurant I apprenticed at but until
recently, I have come to think that you can use whatever mushroom you like - Shitake,
chanterelle, black trumpet, porcini, hen of the woods. Mix it up, be gentle and make it
look beautiful.
For 4
1 ½ pounds mushroom
3 tablespoons olive oil
2-3 cloves of garlic, minced
1/3 cup dry sherry
1 tablespoon of chopped parsley
Salt and pepper
Heat olive oil in a sauté pan over medium high heat. Add garlic, stir and cook for a
few seconds. Add mushrooms, season with salt and pepper and sauté for 2 to 3
minutes. Deglaze pan with sherry and continue to cook for 2 minutes more. Add
chopped parsley and divide between small Spanish clay cazuela dishes.
We used white button mushroom in the Spanish restaurant I apprenticed at but until
recently, I have come to think that you can use whatever mushroom you like - Shitake,
chanterelle, black trumpet, porcini, hen of the woods. Mix it up, be gentle and make it
look beautiful.
For 4
1 ½ pounds mushroom
3 tablespoons olive oil
2-3 cloves of garlic, minced
1/3 cup dry sherry
1 tablespoon of chopped parsley
Salt and pepper
Heat olive oil in a sauté pan over medium high heat. Add garlic, stir and cook for a
few seconds. Add mushrooms, season with salt and pepper and sauté for 2 to 3
minutes. Deglaze pan with sherry and continue to cook for 2 minutes more. Add
chopped parsley and divide between small Spanish clay cazuela dishes.