Mushrooms with Sherry
A deluxe version of sautéed mushrooms, often served on small plates in tapas bars. This is a wonderful starter for a sitdown dinner, but be sure to serve it with plenty of bread; you will want it to sop up the sauce.
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 pound button or other mushrooms, trimmed and quartered
- 1 tablespoon fresh lemon juice
- 2 tablespoons Fino, Amontillado, or Manzanilla sherry
- ¾ cup Beef Stock
- 1 small dried hot red chile, crumbled, or 1Â teaspoon hot red pepper flakes, or to taste
- Salt and black pepper to taste
- 3 tablespoons chopped fresh parsley leaves
Instructions:
-  Put the butter in a deep skillet and turn the heat to medium-high. Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, 5 to 10 liquid and are beginning to brown, 5 to 10 minutes. Add the lemon juice, sherry, stock, and chile to the pan and bring to a boil. Lower the heat and let the mixture simmer, uncovered, for about 10 minutes, or until the liquid is quite syrupy and nearly evaporated.
- Season with salt and pepper, garnish with parsley, and serve with crusty bread. Or let sit for a while and then reheat.