Tapas are not always fancy—usually they're just a few simple ingredients prepared well, like these tender, juicy mushrooms. Just place a dish of toothpicks next to the serving dish and let guests help themselves.
Nutrition per serving may change if servings are adjusted.
3 pounds white mushrooms, trimmed
1 tablespoon extra-virgin olive oil
3/4 cup cream sherry, (see Tip)
8 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon kosher salt
Freshly ground pepper, to taste
2 tablespoons minced fresh parsley
Clean mushrooms and cut in half (or quarters if large). Heat oil in a large skillet or Dutch oven over medium-high heat. Add mushrooms and cook, stirring, for 10 minutes. Stir in sherry and garlic and continue cooking, stirring occasionally, until most of the juices have evaporated, 10 to 14 minutes. Stir in lemon juice and season with salt and pepper. Stir in parsley just before serving.
Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving.
Tip: Cream sherry is a fortified wine used to flavor sauces. Find it near other fortified wines in your wine or liquor store. Opened bottles will keep in a cool, dry place for months.
Yummy and very easy
I made this for a bridal shower and it was a huge hit! They tasted delicious was it was nice to make this dish ahead of time.
April 21, 2011
Simple and Delicious Recipe
I really liked this recipe. The only thing I would do differently is not add as much lemon juice. I like lemon juice, but I don't want to just taste the lemon juice instead of the mushrooms. Other than that, it was super easy to make. I will definitely make it again.