Sherry mushrooms

Name: Sherry mushrooms
Prep time: 2 min
Cook time: 40 min
Total time: 42 min
Yield: 4
Ingredients: 600 g small mushrooms; 3 Garlic cloves; 2 Shallots; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 ml dry sherry; 6 Stem(s) Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

PREP TIME
1 2 mins

COOK TIME
40 mins

TOTAL TIME
42 mins

Ingredients

Servings: 4

600 g small mushrooms
3 Garlic cloves
2 Shallots
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 ml dry sherry
6 Stem(s) Parsley

Directions

1
Clean 600 g of small mushrooms, possibly wash them. Peel 3 garlic cloves and 2 shallots. Cut garlic into slices, shallots into strips. Heat 4 tablespoons of olive oil bit by bit in a large frying pan. Sauté the mushrooms in it in portions.
2
Season with salt and pepper. Fry the garlic and shallots briefly at the end. Add all mushrooms again, deglaze with 150 ml dry sherry. Bring to the boil and simmer for 8-10 minutes. Wash 6 stems of parsley, shake dry, pluck off leaves, chop coarsely and stir in.