Here is another recipe that I found on the Spain-Recipes.com site. These were a huge hit at the party I went to last week. Everyone loved the meatballs (recipe in the post below), but one of the party goers said, "these mushrooms are heavenly". I agree!Ingredients:
1/4 cup (2 fl. oz) olive oil
4 cups (8 oz) mushrooms, wiped clean and quartered
6 cloves garlic, minced
3 tablespoons dry sherry (I didn’t have “Spanish sherry”, so I used regular very dry sherry.)
2 tablespoons lemon juice
1/2 teaspoon dried red chile, seeded and crumbled
1/4 teaspoon Spanish paprika (I just used regular paprika)
Salt and pepper, to taste
2 tablespoons chopped parsley
Directions:
Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.
Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
Cook for about 5 minutes or until the garlic and mushrooms have softened.
Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.
4 comments:
These look so good...Love mushrooms this way:)
Sherry and mushrooms are great friends. I love cooking whole cremini mushrooms with sherry and herbs as a side dish. Looks delicious!
Is there any other good substitute to the sherry?
Hi Carina -
Are you wanting a non-alcholic substitute? If so, you could use chicken or beef broth. If you want something other than the sherry - I'm not sure how cooking sherry/wine might be - or you could use white wine. Good luck!
Post a Comment