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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A great southern European spin on fried mushrooms Ingredients:
4 tablsp red capsicum, roasted, peeled and chopped |
1 tablsp garlic, peeled and finely sliced |
1 brown onion, peeled and finely chopped |
12 mushroom caps (young, white or portobello), rinsed and drained |
3 tablsp dry sherry |
2 teasp lemon juice |
1/2 teasp fresh cayenne chilli, de-seeded and very finely sliced |
1 tablsp chopped fresh flat-leaf parsley |
11/2 tablsp olive oil |
salt and pepper to taste |
Directions:
1. Using a good, heavy frying pan heat the oil and then add the onion and garlic and saute until the garlic is soft. This should take 2-3 minutes.
2. Then add the mushrooms, lemon juice, sherry, and chilli and simmer on medium, stirring occasionally until the liquid is reduced by about 75% and the mushrooms have picked up some colour. This should take 9-10 minutes.
3. Remove the mixture from the heat, stir in the parsley and capsicum, and season with salt and pepper.
4. I prefer this tapas style dish at room temperature, though you can serv them hot if you like.
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