mushrooms in garlic sauce

Name: Mushrooms in Garlic Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 8
Cuisine: Spanish
Ingredients: 2 tablespoon(s) extra virgin olive oil; 4 clove(s) garlic, minced; 1 small dried red chili, crumbled (or 1/4 to 1/2 teaspoon red pepper flakes); 2 pound(s) white button mushrooms (cleaned and stems removed), halved; 1/2 teaspoon(s) salt, or to taste; 1/2 cup(s) fino sherry (or dry white wine); 1 tablespoon(s) fresh lemon juice; 2 tablespoon(s) chopped fresh parsley

(3 RATINGS)

16 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Jan 23, 2016

This is one of Spain's most popular dish that you'll see featured at nearly all tapas bars. It's really delicious and so quick and simple to prepare. In Spain, it would be served with much more olive oil, and they're usually prepared and served in ceramic cazuelas, a type of crockery dish in which some meat-based and other hot tapas are cooked and served in the same dish (and the thick ceramic crocks help retain heat after it's served).

Rate

prep time 10 Min

cook time 10 Min

method Saute

yield 8 (as tapas or appetizers)

Ingredients

2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 small dried red chili, crumbled (or 1/4 to 1/2 teaspoon red pepper flakes)
2 pounds white button mushrooms (cleaned and stems removed), halved
1/2 teaspoon salt, or to taste
1/2 cup fino sherry (or dry white wine)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley

How To Make mushrooms in garlic sauce

Step 1

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chili or red pepper flakes and cook for about 30 seconds.

Step 2

When the garlic begins to sizzle, add the mushrooms and turn the heat to medium high. Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry. Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes.
Step 3

Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat. Serve immediately in heated ceramic dishes (to retain warmth), or serve on a platter with toothpicks inserted in mushrooms. This can be made several hours (or a day) in advance. Follow Steps #1 and #2. cover, and store in refrigerator. When ready to serve, re-heat gently and stir in the parsley and lemon when re-heating.
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