CHAMPINONES AL JEREZ (sautéed mushrooms with sherry, for four)


1 pound fresh mushrooms, whole or halved, washed and well dried

lemon juice

1 tablespoon olive oil

2 tablespoons finely chopped onion

2 teaspoons flour

¼ cup dry (fino) sherry

¼ cup chicken or beef broth


freshly ground black pepper

1 tablespoon chopped parsley

  1. Wash the mushrooms and dry well.  Sprinkle them with lemon juice.  Heat olive oil in a skillet and sauté the chopped onion until it is wilted.  Stir in the mushrooms and saute 3 minutes more.  Remove the mushrooms to a warm plate.
  1. If the skillet appears dry, add another splash of oil and, when the oil is hot, sprinkle the flour into the skillet. Cook a minute, stirring, then add the sherry, chicken or beef broth, salt, freshly ground black pepper and chopped parsley.  Stir until thickened and smooth.  Return the mushrooms to the pan and cook 2 minutes more.


adapted from Penelope Casas, The Foods and Wines of Spain

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