Spanish Tapas Recipe - Mushrooms in Sherry Sauce
User Reviews
5
Spanish Tapas Recipe - Mushrooms in Sherry Sauce
Description
Spanish Tapas - Mushrooms in Sherry Sauce begins with gently cooking diced onions in butter over low heat until tender and translucent without browning. Garlic is then added to build savory depth. Sliced button mushrooms go into the pan with sherry or port wine, covered to allow the mushrooms to soften as they absorb the wine's complex flavors. Once the mushrooms are very tender, the pan is uncovered and the mixture continues cooking until the liquid fully evaporates, resulting in a thick, velvety sauce.
The freshness of chopped parsley and a squeeze of lemon juice are added at the end to brighten the dish and balance richness. Light seasoning with salt and pepper completes the flavor. The mushrooms are then served warm atop toasted baguette slices, making for a dish with tender mushrooms in a luxurious, concentrated sauce paired with crisp bread.
This dish works well as a tapas appetizer or light meal. It can be enjoyed warm or cold and pairs nicely with a side salad for a fuller meal. It also stores well refrigerated for several days and can be frozen for longer keeping, thawed and reheated gently before serving.
The recipe allows wine substitutions, recommending dry red or white wines, avoiding sweet varieties to maintain balance in the sauce.
Ingredients
- 10 oz. button mushrooms sliced
- 2 Tbsp. butter sweet butter or vegan butter
- 1 onion small, diced
- 1 garlic minced, clove
- 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
- Cook the mushrooms slowly to let them absorb the flavors and soften fully without burning the onions.
- The tapas can be served cold or warm and pairs nicely with toasted baguette and a fresh salad for a more complete meal.
- Leftover mushrooms keep in the refrigerator in airtight containers for 4-7 days and can also be frozen for up to 12 months.
- If frozen, thaw overnight in the refrigerator and reheat gently in short microwave intervals, stirring frequently.
- If sherry is unavailable, use a dry white or red wine such as Sauvignon Blanc, Pinot Grigio, Cabernet, or Merlot, avoiding sweet wines.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 44mg | 2% |
| Potassium | 231mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 16.6mg | 18% |
| Calcium | 18mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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