Garlic Mushrooms
Ingredients
- 500 gButton mushroom (cleaned and quartered)
- 4 pcGarlic (finely minced)
- 3 tbspExtra virgin olive oil
- 1 pcHot chili pepper (deseeded and sliced)
- 50 mlDry white wine
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 10 gFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 30 mlSherry (Fino)
Method
A scent of fried garlic and earth. The mushrooms are fleshy, glossy with oil, with a sharp acidic finish. The sauce should be short and coat every piece.
- 1
Clean the mushrooms. Trim the earthy stems and cut them into even quarters if large, or leave whole if small. Finely chop the garlic and seed the chili.
- 2
Heat the olive oil in a sauté pan. Add the garlic and chili. The garlic should color slightly without burning, otherwise it becomes bitter.
- 3
Add the mushrooms over high heat. They will first release their water, then it will evaporate. Continue cooking until they are well browned and firm.
- 4
Pour in the dry white wine and the Sherry wine. Deglaze by scraping the bottom of the pan to loosen the juices. Let reduce by half over medium heat.
- 5
Add the lemon juice, grey sea salt, and black pepper. Sprinkle with chopped flat-leaf parsley. Mix one last time so the sauce coats the mushrooms well.
Frequently asked questions
How do you get this dish right?
- Do not wash mushrooms in water, they will soak it up like a sponge. Use a damp cloth or a brush.
- The pan must be very hot before adding the mushrooms to sear the flesh immediately.
How long does this dish keep?
Keep for 2 days in the refrigerator in an airtight container. Reheat gently in a pan.
