This week Hippocrene brings the taste of Spain to the dinner table, with recipes from the A Spanish Family Cookbook: Favorite Family Recipes (Revised Edition), by Juan & Susan Serrano.
We are fortunate enough to have access to good quality fino from the family's old sherry bodega, so this is a dish which appears regularly on our table, both as a starter or a tapa (appetizer).
Serves 4-6 as a tapa
4 cups (about 1 lb) button mushrooms
¼ cup fino (bone dry) sherry
1 clove garlic--chopped
1 small onion--chopped finely
pinch cumin
1 tablespoon chopped sweet basil
¼ cup oil
seasoning to taste
Wash the mushrooms well (or peel, if preferred) and dry on paper towel.
Put the oil in a large frying pan and saute the garlic and onions until soft. Add the mushrooms, basil, cumin and seasoning, stir well and cook for an additional 2-3 minutes. Pour in the fino (dry sherry), cover and simmer gently for 10 minutes (add a little water, if necessary). Serve immediately.
1 comment:
Thanks for this post, I enjoyed the marvellous fruity smell of red cherries and strawberries. I like this red wine aroma of jerez sherry.
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