Sunday, April 22, 2012

Sherried Mushrooms

Mushrooms cooked in sherry wine are found on many Spanish tapas menus, but they're usually too garlicky for my taste.  I prefer to use only a small clove or two of garlic, to let the delicate, earthy flavor of the mushrooms shine through, accented by the sherry and a touch of herbs.


1 pound fresh white or brown (crimini) mushrooms, or a mixture
2 tablespoons extra virgin olive oil
1 or 2 cloves garlic, minced
Small pinch of dried thyme leaves (optional)
Salt and freshly ground black pepper to taste
1/4 cup dry sherry
1 tablespoon chopped fresh parsley

Clean the mushrooms.  Cut larger mushrooms into quarters and cut smaller mushrooms in half.

In a large skillet, heat the olive oil over medium heat.  Add the garlic, and saute for a minute or two until fragrant.  Do not let the garlic burn.

Add the mushrooms to the skillet, along with the thyme (if using), and saute until the mushrooms are cooked through and lightly golden, approximately 6-8 minutes.  Season with salt and pepper.

Add the sherry, raise the heat to medium-high, and saute for a minute or two, until the liquid is reduced to a glaze.

Stir in the parsley, and serve.

 -- 3-4 servings

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