Garlic mushrooms is a very underrated tapa from Spain which I personally love. This particular recipe with the Sherry is very moreish. The sweetness from it wraps you up and hugs you with the flavour of the garlic and the salt . This trio make for an excellent, super easy and super fast dish which I’m sure will be the star tapa if you serve it next to others.
If you are not very keen on the sweetness of the Sherry, swap this for dry white wine (as always, the better the wine, the better the dish) and make the normal type of garlic mushrooms that you can find everywhere. But if you are adventurous, try this.
It virtually takes no time to cook and the result is outstanding.
So please, enjoy this recipe that comes all the way from my kitchen to you.
You can find the step by step video to this recipe here:
Garlic Mushrooms in Sherry
Credit: The Spaniard’s Kitchen
Ingredients
- 200grs Closed Cup Mushrooms
- 1 Garlic clove, sliced
- Chopped Parsley (either fresh or dry)
- 1/3 Cup of Sherry (or dry white wine)
- Frying oil
- Salt to taste
Directions
- We’ll need smoking hot oil in a pan to start with.
- Add the mushrooms and cook for 3 minutes in high heat.
- After this, add the sherry and let reduce for about 5 minutes.
- Add the garlic and fry for a couple of minutes..
- Take off the heat and serve in a terracotta plate or a small bowl.
- Sprinkle with parsley and salt.
- Serve hot and enjoy!
The Spaniard's Kitchen 
Leave a comment