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.
Ingredients
- 10 oz. button mushrooms sliced
- 2 Tbsp. butter sweet butter or vegan butter
- 1 onion small, diced
- 1 garlic clove minced
- 3 Tbsp. sherry or port wine
- 1 Tbsp. lemon juice fresh squeeze juice
- 4 Tbsp. parsley chopped
Salt and pepper to taste.
Instructions
- 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.
Notes
- This one takes some time. You want the mushrooms to absorb the juices and the onions to really cook down.
- Enjoy it cold too!
- Make it a meal! Use a bigger slice of bread and pair it with a side salad.
- How long can I store the leftover mushroom tapas? Once they have cooled you can store the mushrooms in airtight containers for 4-7 days.
- Can I freeze the mushroom tapas after cooking? Yes, mushrooms freeze quite well and they first need to be cooled and then stored in an airtight container for up to 12 months. The best way is to use zip top freezer bags and expel as much air as possible.
- How do I reheat the mushrooms tapas? If frozen, thaw them overnight in the refrigerator. Once thawed you can microwave them 1-2 minutes until hot and check them and stir every 30-45 seconds.
- Do I have to use sherry to make this dish? If you don't have sherry you can substitute any dry red or white wine in this dish. Avoid sweet wines. Dry whites would include: Pino Grigio, Sauvignon Blanc, Pino Blanc or a dry Riesling. Dry reds would include: Cabernet, Merlot, Tempranillo, Sangiovese or Cabernet Franc.
Nutrition
Calories: 63kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 44mgPotassium: 231mgFiber: 1gSugar: 1gVitamin A: 955IUVitamin C: 16.6mgCalcium: 18mgIron: 0.9mg
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