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Categories:Viewed: 32 - Published at: 9 years ago
Ingredients
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 pound button or other mushrooms, trimmed and quartered
- 1 tablespoon fresh lemon juice
- 2 tablespoons Fino, Amontillado, or Manzanilla sherry
- 3/4 cup Beef Stock (page 160)
- 1 small dried hot red chile, crumbled, or 1 teaspoon hot red pepper flakes, or to taste
- Salt and black pepper to taste
- 3 tablespoons chopped fresh parsley leaves
Method
- Put the butter in a deep skillet and turn the heat to medium-high.
- Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, 5 to 10 minutes.
- Add the lemon juice, sherry, stock, and chile to the pan and bring to a boil.
- Lower the heat and let the mixture simmer, uncovered, for about 10 minutes, or until the liquid is quite syrupy and nearly evaporated.
- Season with salt and pepper, garnish with parsley, and serve with crusty bread.
- Or let sit for a while and then reheat.
