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Mushrooms in Garlic Sauce

(recipe, Penelope Casas)

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  1. 3 Tbsp. fruity olive oil
  2. ½ lb. mushrooms, stems trimmed, brushed clean, whole if very small, or cut into ¼-inch-thick slices
  3. 4 garlic cloves, peeled and thinly sliced
  4. 2 tsp. fresh lemon juice
  5. 2 Tbsp. dry (fino) Spanish sherry
  6. ¼ cup veal broth, or a mixture of chicken and beef broth
  7. ½ tsp. paprika, preferably Spanish style
  8. ½ tsp. dried red chile pepper, seeded and crumbled, or ¼ tsp. crushed red pepper
  9. Salt
  10. Freshly ground pepper
  11. 1 Tbsp. minced parsley


  1. Heat the oil in a skillet until very hot and stir-fry the mushrooms and garlic over high heat for about 2 minutes. Lower the heat and stir in the lemon juice, sherry, broth, paprika, chile pepper, salt, and pepper. Simmer a minute or two (may be prepared ahead to this point), sprinkle with parsley, and serve.