Sherry mushrooms with pearl onions

Ingredients for 4 servings:

• 250 g mushrooms, white
• 180 g pearl onions
• 1 garlic clove(s)
• 50 ml sherry
• 1 tbsp sherry vinegar
• e.g. salt and pepper
• Oil for frying
• Parsley for garnishing

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

tipsy mushrooms, so to speak

Cut off the bottom stalks of the mushrooms and remove any soil, if necessary. Peel the pearl onions. Finely chop the garlic. Heat a little oil in a pan and sauté the pearl onions over medium heat for about 5 minutes until translucent. Add a little salt right at the beginning. Add the mushrooms and fry over a slightly higher heat, adding a little more oil if necessary. At the end, reduce the heat back to medium, add the garlic and fry briefly. The garlic should not brown, otherwise it will become bitter. Deglaze with the sherry and sherry vinegar and simmer uncovered for about 10 minutes. Place the mushrooms and onions with the liquid in a bowl and allow to cool. Chop the parsley and stir in. The “4 servings” statement refers to use as a side dish/tapas.