Mushrooms with Sherry

AuthorRichard Jacob
RatingDifficultyBeginner

This is a quick and easy Spanish style side dish or appetizer. In the pictures I've used Chanterelles but you can use most fleshy species of mushrooms like boletes, oysters, a mixture of species or store brought mushrooms. If you are serving them as an appetizer toast up a few slices of bread and rub with raw garlic and olive oil.

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Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins
 5 tbsp olive oil
 1 small onion, or 1/2 a large onion, finely chopped
 1 clove garlic, chopped
 1 lb Fresh mushrooms, cleaned and cut in largeish chunks.
  cup Dry Sherry (Fino)
 ½ cup chopped flat leaf parsley
 5 or so grates of fresh nutmeg (or a pinch of pre-ground nutmeg)
 Salt and pepper
1

Heat the oil in a frying pan and sauté the onion on medium heat until soft and golden.

2

Add the garlic and stir then add the mushrooms. Cook until the water comes out of them and then cook a bit longer until they start to brown, about 5 to 10 minutes.

3

Add the sherry and nutmeg,stir and cook for a minute or so.

4

Add parsley and salt and pepper to taste.

Category

Ingredients

 5 tbsp olive oil
 1 small onion, or 1/2 a large onion, finely chopped
 1 clove garlic, chopped
 1 lb Fresh mushrooms, cleaned and cut in largeish chunks.
  cup Dry Sherry (Fino)
 ½ cup chopped flat leaf parsley
 5 or so grates of fresh nutmeg (or a pinch of pre-ground nutmeg)
 Salt and pepper

Directions

1

Heat the oil in a frying pan and sauté the onion on medium heat until soft and golden.

2

Add the garlic and stir then add the mushrooms. Cook until the water comes out of them and then cook a bit longer until they start to brown, about 5 to 10 minutes.

3

Add the sherry and nutmeg,stir and cook for a minute or so.

4

Add parsley and salt and pepper to taste.

Mushrooms with Sherry

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