Plates of garlicky, luscious mushrooms are a staple at most tapas bars. Use whatever combinations of fresh mushrooms are available and serve with plenty of crusty bread for mopping up the juices.
INGREDIENTS
¼ cup olive oil
knob of butter
4 cups mixed mushrooms, any combination of button, oyster, portobello, enoki and shiitake
2 teaspoons finely chopped rosemary
4 cloves garlic, crushed
½ cup dry sherry
1 tablespoon lemon juice
¼ – ½ teaspoon chilli flakes – optional
½ teaspoon sweet smoked paprika
sea salt and freshly ground pepper
3 tablespoons chopped flat-leaf parsley
METHOD
Cut the mushrooms into large pieces and leave any very small ones whole.
Heat the oil in a large sauté pan until hot and drop in the butter. Add the firmer mushrooms such as portobellos, button mushrooms and shiitake and cook until golden and softened. Add the remaining mushrooms and stir to combine. Add the garlic, sherry, lemon juice, chilli flakes and the paprika. Season with sea salt and freshly ground pepper and cook until all the mushrooms are tender but still holding their shape. Stir in the flat-leaf parsley and tip into a serving bowl. Serve with crusty bread.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.