Setas al Ajo
Serves 4 to 6 as tapas
16 oz. button mushrooms
3 T. extra virgin olive oil
4 garlic cloves, sliced thinly
3/4 c. extra fine sherry
sea salt and fresh ground pepper to taste
leaves from 3 sprigs of parsley, roughly torn
1.Place fresh mushrooms in a colander and place under running cold water to remove any dirt. Let dry then trim the stems and slice or quarter.
2. Heat olive oil in a large sauté pan over medium heat. When oil begins to shimmer, add garlic and cook until fragrant, about 30 – 45 seconds.
3. Add mushrooms and sauté for 2-3 minutes, tossing to coat mushrooms with oil, and mix with garlic.
4. Stir in sherry. Continue to cook another 5 minutes or so. Mushrooms will shrink and darken. Add salt and pepper to taste.
5. Garnish with parsley and serve immediately.