Here’s a staple Spanish side dish. I often serve it as a simple tapas dish too alongside albondigas, tortilla and garlic prawns. There is something so sublime in the marriage of mushrooms and garlic. I could eat it all day, every day. Give me a loaf of crusty bread and a big bowl of this and I’d be the happiest man on earth. Absolutely delicious.
400g button mushrooms (halved)
30g butter (unsalted)
1 tablespoon olive oil
1/3 cup fino sherry
6-8 cloves garlic
1 tablespoon fresh flat-leaf parsley (finely chopped)
1 tablespoon fresh sage (finely chopped)
salt & pepper
Heat a large deep frying pan over a moderate heat. Melt the butter and oil till it bubbles then add the garlic. Let it sizzle gently for 1 minute then add the mushrooms. The pan will become dry so stir carefully for 1-2 minutes trying to avoid burning the garlic. Pour in the sherry and add 3 tablespoons water and half the herbs. Cover the pan and simmer gently for 5 minutes. Remove the cover, season well with salt and pepper and turn up the heat. Reduce the pan juices by half (about 2 minutes) before turning off the heat. Stir in the remaining herbs and serve immediately.
Great with red meat or poultry but can be served as a vegetarian tapas if you wish.