Friday, February 25, 2011

Mushrooms with Sherry

The first thing you need to know about Korbel Champagne Cellars is that their deli, of all things, is phenomenal. It has phenomenal pasta salads, and phenomenal sandwiches, but most of all it has a phenomenal lunchtime experience involving tri-tip, caramelized onions, and gorgonzola inside warm bread that you can devour while seated blissfully on a sunny patio with light filtering down through the trees.

The second thing you should know is that their sherry is good, and that it does happy things to mushrooms.

Olive oil
1 clove garlic, thinly sliced
1/2 lb crimini mushrooms, brushed clean, stemmed, and halved or quartered
(depending on whether they're small or large)
Salt & black pepper
A slosh or two of sherry
1 tbsp finely chopped flat leaf parsley

Heat a glug of olive oil in a nonstick pan over medium heat (make sure the pan is wide enough that the mushrooms won't be crowded -- 11" or so will do). Add the garlic slices and stir, letting them simmer in the oil, for 1-2 minutes (you may want to turn the heat down a little to prevent them from browning). Add the mushrooms, stir a couple times, and turn the heat up to medium-high. Cook, stirring occasionally, and allow to brown on all sides.

When the mushrooms are golden, add a pinch or two of salt and some freshly ground black pepper, and cook for a moment longer.

Add a generous slosh of sherry (enough so that you can see a bit of liquid simmering in the bottom of the pan) and cook, stirring, until it's mostly but not completely evaporated. Stir in the parsley, and serve hot.

Serves 2 as a side dish or appetizer.

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