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Mushrooms in Sherry

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Ingredients for 4 servings:

  • 600 g mushrooms, small
  • 2 shallots
  • 2 garlic cloves
  • 1 pepper, red
  • 5 tbsp olive oil
  • ⅛ liter sherry
  • Salt
  • pepper
  • 2 tbsp parsley, chopped
  • Lemon(s) – wedges for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wipe the mushrooms dry. Peel and finely chop the shallots and garlic. Halve the peppers, remove the seeds, wash, and cut into small pieces. Heat olive oil in a pan. Sauté the shallots, garlic, and peppers. Add the mushrooms and cook, stirring, for about 4 to 5 minutes. Add the sherry and bring to a boil. Season with salt and pepper, and stir in the parsley. Let the mixture simmer for a while. Garnish with the lemon wedges and serve warm or cold.

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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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