SPANISH TAPAS RECIPE - MUSHROOMS IN SHERRY SAUCE
Here is a classic Spanish tapas dish for mushrooms in sherry sauce with garlic. This is similar to champiñones al ajillo but with the addition of the sherry. Enjoy with a nice red wine and some crusty bread for dipping in the sauce.
Provided by Analida Braeger
Categories Appetizer
Time 40m
Number Of Ingredients 7
Steps:
- In a non stick pan melt butter and add the onion. Stir fry on low until the onion is translucent and very tender. Do not brown the onions. This will help bring out the sweetness.
- Add the garlic and stir in until well integrated.
- Add the mushrooms and sherry or port wine and cover. Stir occasionally and keep them covered. Cook slowly until all the mushrooms are completely soft.
- Uncover the mushrooms and cook uncovered until all the liquid evaporates.You can push the mushrooms to the side and see if a pool of liquid forms.
- Keep cooking until all the liquid is gone and the mushrooms are in a thick sauce. At this point no pool of liquid should form.
- Add the fresh parsley, lemon juice and salt and pepper to taste.
- Toast your baguette and serve warm.
Nutrition Facts : Calories 63 kcal, Carbohydrate 4 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 44 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MUSHROOMS WITH GARLIC AND SHERRY
A classic Spanish tapas, these mushrooms with garlic and sherry are an impressive gluten-free appetizer.
Provided by Mark Bittman
Categories Appetizers
Time 35m
Number Of Ingredients 10
Steps:
- In a large skillet over medium-high heat, melt the butter. Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, 5 to 10 minutes.
- Add the lemon juice, sherry, stock, and chile and bring to a boil. Reduce the heat to medium-low and let the mixture simmer, uncovered, for about 10 minutes, or until the liquid is quite syrupy and nearly evaporated.
- Season with salt and pepper, garnish with parsley, and serve with crusty bread, if desired, for sopping up the juices.
Nutrition Facts : ServingSize 1 portion, Calories 96 kcal, Carbohydrate 6 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, TransFat 0.2 g, Cholesterol 15 mg, Sodium 109 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2.4 g
MUSHROOMS IN SPANISH SHERRY
I made up this recipe when I was over at Mom's house one evening preparing dinner. She didn't have any white wine so I raided the liquor cabinet and found an old, unopened bottle of Spanish cream sherry (jerez). The sweetness of the sherry was a nice balance with the meatiness of the mushrooms.
Provided by COOKGIRl
Categories Low Protein
Time 19m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a skillet to medium-high and add the olive oil and butter being careful not to burn.
- Add the mushrooms and sautè for about 5 minutes.
- Gently stir to distribute the olive oil/butter evenly over the mushrooms.(It may be necessary to add a bit more olive oil at this point because the mushrooms tend to soak up the oil rather quickly.).
- Add minced garlic and cook another minute.
- Next add the cream sherry and cook down mushrooms until softened but not slimy; about 2-3 minutes.
- Season mushrooms with salt and pepper. Garnish with fresh parsley leaves.
- Serve as an appetizer, a side dish or over pasta.
SAUTEED MUSHROOMS WITH SHERRY AND GARLIC
Make and share this Sauteed Mushrooms With Sherry and Garlic recipe from Food.com.
Provided by Kennasmommy
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If mushrooms are greater than one inch in diameter, cut into quarters.
- Heat 12 inch skillet over medium heat.
- Add 1 T olive oil. When the oil is hot enough to sizzle a piece of mushroom, add half the mushrooms and half the thyme. Raise the heat to medium-high and saute, stirring only occasionally, until the mushrooms are golden brown. If you stir them too often or crowd them in the pan, you'll prevent the mushrooms from carmelizing.
- Season with salt and pepper.
- Transfer the mushrooms to a bowl, and repeat with the remaining mushrooms. Add the garlic, and saute 1 minute, stirring. Return the reserved mushroom, with any accumulated juices, to the pan.
- Add the sherry and parsley, and boil until the liquid is reduced to a glaze, another minute or so.
- Add the butter, and gently swirl the pan as the butter melts and emulsifies with the sauce. Taste and adjust the seasonings with salt and pepper.
- Enjoy!
Nutrition Facts : Calories 126.3, Fat 10, SaturatedFat 2.8, Cholesterol 7.6, Sodium 32.8, Carbohydrate 5, Fiber 1.2, Sugar 2.4, Protein 3.7
TAPA OF MUSHROOMS IN GARLIC SAUCE
You find these mushrooms served in little ceramic casseroles at tapas bars all over Spain. It's a simple hors d'oeuvre that can be made ahead and reheated. In Spain, it would be made with about four times as much olive oil and served in small ceramic cazuelas. You also can serve the mushrooms with toothpicks.
Provided by Martha Rose Shulman
Categories easy, quick, appetizer
Time 20m
Yield Serves eight as part of an assortment of tapas
Number Of Ingredients 8
Steps:
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chili or red pepper flakes. After about 30 seconds, 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. Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat. Serve hot or warm in small ceramic dishes, or serve on a platter with toothpicks stuck into the mushrooms.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 296 milligrams, Sugar 2 grams
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