Mushrooms with Sherry, Shallots, & Parsley
This recipe is a variation on a tapas bar classic in Spain. You can use an assortment of mushrooms in this dish (we prefer Oyster and Shiitake). It's best served with slices of toasted or grilled crusty bread, and pairs nicely with a glass of crisp white wine or dry Spanish sherry.
2 Tbsp. extra virgin olive oil
2 shallots, minced
Sea salt, to taste
1 clove garlic, minced
6 c. assorted mushrooms, stemmed and cut into bite-size pieces
1/2 c. dry sherry (not cooking sherry!)
Juice of one lemon
Handful of parsley, roughly chopped
Freshly ground black pepper
Simple aioli sauce (see recipe below)
Sliced and toasted loaf of rustic, crusty bread for serving
Heat a large saucepan over medium heat. Add olive oil and the shallots. Sprinkle with salt and sauté until translucent. Add the garlic and cook for one more minute, stirring often. Toss in the mushrooms, sprinkle with a little more salt, and sauté for five more minutes, stirring occasionally. Remove the pan from the heat and add the dry sherry. Return to high heat and cook (uncovered) until the liquid is gone. Add the lemon juice and parsley and sauté one minute more until the mushrooms begin to caramelize. Adjust the seasoning with more salt and freshly ground black pepper to taste. Serve immediately with slices of toasted bread speared with the simple aioli sauce.
Simple Aioli Sauce
¾ c. mayonnaise
3 cloves garlic, minced
2½ Tbsp. lemon juice
¾ tsp. salt
½ tsp. ground black pepper
Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.