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Baby Boomer Recipes | Spanish Style Sauteed Mushrooms

Sauteed Mixed Mushrooms

Rebecca Forstadt Olkowski
A Spanish Style Sauteed mushroom dish made with a variety of edible mushrooms.
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Course Vegetables
Cuisine Spanish
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.