Spanish | Mushrooms with Garlic and Parsley Tapa

Revised on December 12, 2012

An easy tapa. We had it with the Shrimp in Garlic tapa, an arugula salad, roasted piquillo peppers, and lemon stuffed olives for a quick dinner. You can eyeball the amounts and make less, that's what I do.

Ingredients

1/4 cup extra-virgin olive oil, Spanish preferred

1 pound white button or crimini mushrooms, cleaned and stems removed (I like to quarter, if large)

5 cloves garlic, peeled and thinly sliced

1 sprig fresh thyme

1/4 cup Spanish Manzanilla sherry

Maldon salt, to taste

freshly ground pepper, to taste

1 tablespoon Italian parsley, finely chopped

 

Method

Heat 6 tablespoons of the olive oil in a saute pan over medium-high heat. Add the mushrooms and leave them in the pan until they brown on one side, about 1 minute. Then shake the pan to turn the mushrooms over, and brown again for another minute. Repeat two or three times, until the mushrooms are brown all over. The mushrooms will release some water, if the pan is hot enough, the water will evaporate.

If the pan seems dry, add the additional 2 tablespoons of oil. Add the garlic and thyme, stir until the garlic is light brown, about 30 seconds. Be careful not to burn the garlic.

Pour in the sherry and cook until it almost completely evaporates. At this point the pan will contain a nice brown sauce of reduced sherry and mushroom juices. Season with salt and pepper to taste, sprinkle parsley on top. Serve immediately.

 

(Ref. Sur La Table's "Mushrooms with Garlic and Parsley" recipe, "Tapas" class.)