Sauteed Mixed Mushrooms
Rebecca Forstadt Olkowski
A Spanish Style Sauteed mushroom dish made with a variety of edible mushrooms.
Course Vegetables
Cuisine Spanish
- 3 Tbsp of grapeseed oil
- 1/2 - 1 lb fresh mushrooms brushed clean, stems trimmed (or not and if they are large coarsely sliced - if you wash them pat them dry with a paper towel)
- 4-5 cloves garlic peeled and sliced thin
- 2 large scallions peeled and sliced thin
- 2 tsp lemon juice
- 2 Tbsp Spanish Sherry or regular cooking sherry if not available
- 1/4 cup chicken broth or vegetable broth if vegetarian
- 1/2 tsp Spanish paprika or regular paprika if you can't find any
- 1/4 tsp crushed red pepper flakes
- salt and pepper to taste
- 1 Tbsp fresh Italian parsley minced
Heat the oil in a skillet until it is very hot. Sear the mushrooms for 2 minutes.
Add the scallions and garlic and saute for another 1-2 minutes.
Lower the heat and stir in the lemon juice, sherry, broth, paprika, red pepper flakes, salt, and pepper.
Simmer a minute or two.
Place in a serving dish. Sprinkle with parsley and serve.