CHAMPINONES AL JEREZ (sautéed mushrooms with sherry, for four)
1 pound fresh mushrooms, whole or halved, washed and well dried
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
- 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.
- 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