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Mushrooms with Garlic Sauce and Herbs




Source of Recipe


Internet


List of Ingredients




1 pound fresh mushrooms, domestic or a combination of types
1/3 cup olive oil
6 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 teaspoon paprika
1 tablespoon fresh thyme, chopped
1 tablespoon fresh chives, chopped
1/4 cup dry Spanish sherry
juice of 1/2 lemon
1/2 teaspoon salt
1/3 cup fresh parsley, chopped


Recipe



Clean and wipe mushrooms dry, trim ends. Cut the mushrooms into quarters if they are large, leave whole if small. Heat olive oil over medium-high heat in a skillet or range-proof serving dish. Add the mushrooms and sauté for 5 to 6 minutes, until browned and tender. Add garlic, red pepper and paprika and sauté 1 to 2 minutes more, being careful not to burn the garlic. Add the herbs, sherry, lemon juice, and salt and bring to a simmer. Stir in fresh parsley. Place the mushrooms on a platter and serve with toothpicks, or serve on individual plates. Serves 8.

Variation: Use Portabella mushrooms, cut into serving-size strips, add rosemary (in place of chives), eliminate paprika and lemon juice and substitute 1/3 cup dry red wine for sherry.