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.
Related Content
RecipeChorizo, Mushrooms and Chickpeas on Garlic Yoghurt with Sage Brown Butter
Article by Claire Aldous
RecipeSimple Tapas
Article by Claire Aldous
RecipeCrispy Mushroom Fries with Chipotle Mayonnaise
Article by Claire Aldous
RecipeTarragon and Parmesan Crumbed Portobello Mushrooms
Article by Claire Aldous
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!