Tapas are deceptively simple. I have two cookbooks about tapas and almost all recipes are made with five ingredients or less. I guess that’s why restaurants feature so many of them in their menus. I bought everything to make these mushrooms for the paella/tapas gathering, but since we already had more than enough food I decided to save this recipe for a mid-week snack. With only three ‘real’ ingredients (all in the name!), it’s very easy to pull off in a moment’s notice.
Years ago, before Cooking Channel graced the airways, Scripps Networks ran Fine Living Network. My favorite shows in that channel were Andrea Immer Robinson’s Simply Wine and Pairings with Andrea. Andrea is the Dean of Wine Studies at the French Culinary Institute, a master sommelier (one of the few female ones, too), and a writer that has helped demystify wines for thousands of people. I cannot recommend her book Great Wine Made Simple: Straight Talk from a Master Sommelier enough for people who want to get into wine and don’t know where to start.
My favorite of these shows was Pairings with Andrea. She would feature a few simple recipes and her suggested wine pairings, emphasizing how the wine plays off the flavors and textures of the food. On her show on tapas, she made a very simple appetizer of mushrooms, garlic and sherry. I’ve been coming back to this recipe for years, as a tapa, a side dish, or a topping for chicken or beef.
- 1 basket of mushrooms (approximately 2/3 pound)
- 3 large cloves of garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons sherry
- leaves from two sprigs of thyme
Clean the mushrooms and chop them into quarters. In a skillet over medium low heat, add the olive oil and cook the garlic for a few minutes until it softens – about three minutes. Add the mushrooms, and season liberally with salt and pepper. Cook the mushrooms over medium-high heat until they begin to brown. Add the sherry, increase the heat to high, and continue stirring the mushrooms until the liquid evaporates, and the mushrooms are browned. Garnish with the thyme.
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