in Spain

Marinated mushrooms and shallots

updated

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Ingredients for 8 servings:

  • 400 g shallot(s), small
  • 600 g mushrooms, small
  • 3 garlic cloves
  • 120 ml sherry
  • 4 tbsp Balsamic vinegar Bianco or other variety
  • 4 tbsp olive oil
  • salt and pepper
  • 1 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Spanish tapas – also as a party hit for the buffet

Place the shallots in boiling water for about 1 minute, drain, peel, and halve if desired. Clean the mushrooms. Peel the garlic and thinly slice. Choose a pan that’s as large as possible to give the vegetables plenty of room. Heat olive oil in it. Sauté the vegetables and garlic vigorously and season with freshly ground pepper and salt. Then deglaze with sherry and vinegar, cover, and simmer for 10 minutes to allow the vegetables to absorb the liquid. Transfer everything to a glass bowl and refrigerate overnight. Serve sprinkled with chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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