SHERRY MUSHROOM TAPAS

Sherry Mushroom Tapas image

Number Of Ingredients 8

2 tablespoons EVOO
4 cloves garlic, thinly sliced or minced
1/4 teaspoon red pepper flakes (or just a pinch)
2 pounds mushrooms, sliced thickly
1 salt to taste
1/2 cup sherry
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Steps:

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chili or red pepper flakes.
After about 30 seconds, when the garlic begins to sizzle, add the mushrooms and turn the heat to medium high. Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry.
Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes.
Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat.
Serve hot or warm as a side dish or as an appetizer crusty bread.