Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Saturday, June 19, 2010

Ajillo Mushrooms

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!


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


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.


Magic of Spice said...

These look so good...Love mushrooms this way:)

jacobskitchen said...

Sherry and mushrooms are great friends. I love cooking whole cremini mushrooms with sherry and herbs as a side dish. Looks delicious!

carina said...

Is there any other good substitute to the sherry?

The Mulligan Family said...

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!

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