Top | Tapas
Mushrooms in Garlic Sauce
(recipe, Penelope Casas)
primary-image, l
Ingredients
- 3 Tbsp. fruity olive oil
- ½ lb. mushrooms, stems trimmed, brushed clean, whole if very small, or cut into ¼-inch-thick slices
- 4 garlic cloves, peeled and thinly sliced
- 2 tsp. fresh lemon juice
- 2 Tbsp. dry (fino) Spanish sherry
- ¼ cup veal broth, or a mixture of chicken and beef broth
- ½ tsp. paprika, preferably Spanish style
- ½ tsp. dried red chile pepper, seeded and crumbled, or ¼ tsp. crushed red pepper
- Salt
- Freshly ground pepper
- 1 Tbsp. minced parsley
Steps
- 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.