These mushrooms are our take on a classic Spanish tapas dish. The sherry and smoked paprika make them extra savory and any leftovers would be great tossed with a pasta or as a topper for scrambled eggs or a sandwich.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 1/4 pounds button mushrooms, halved
- Kosher salt
- 8 cloves garlic, sliced
- 1 whole small dried chile pepper
- 3/4 teaspoon smoked paprika
- 1/2 cup dry sherry
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the mushrooms and 1 1/2 teaspoons salt; cook until softened, 6 to 8 minutes. Stir in the remaining 2 tablespoons olive oil, the garlic, chile and paprika and cook over medium heat until the garlic softens, 1 to 2 minutes.
- Add the sherry and lemon juice to the pan; cook until the mushrooms are tender, 2 to 3 minutes. Sprinkle with the parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 121 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 222 mg |
Reviews
Something not quite right with this. Individually, I love each ingredient but finished product lacking something. Wish there was a video on preparation. In picture they looked moist but dry. The mushrooms let out a lot of liquid ( over 1/3 cup). I ended up draining because I’d yet to add the 1/2 c of sherry. When completed, still had over 1/2 cup of liquid ( following recipes cooking times). I saved some of the mushrooms to see if flavor develops overnight. Will prob add a little 1/2 & 1/2 to the rest and serve over a pork loin I’m cooking. Didn’t get any flavor/heat from the chili pepper.