Sauteed Mushrooms in Garlic-Sherry Sauce

This little dish is Spanish tapas at its most irresistible: tender mushrooms glossed in a punchy garlic-and-sherry sauce, the kind you’d be served alongside a glass of wine in a bar in Spain.

It starts by blooming plenty of minced garlic and a crumble of dried chili in olive oil, just until fragrant, which infuses the oil before the mushrooms even hit the pan.

Then the mushrooms sear over high heat until they lose their moisture and concentrate, at which point a generous splash of dry sherry deglazes the pan and reduces into a savory, slightly nutty sauce.

A finish of fresh lemon juice and parsley brightens everything and cuts the richness.

Served warm on a platter with toothpicks, it’s a five-ingredient appetizer that punches well above its effort.

Pro Tips

• Bloom the garlic and chili just until fragrant; don’t let the garlic brown or it turns bitter.
• Sear the mushrooms over high heat so they brown rather than steam.
• Use dry sherry (or dry white wine) and let it reduce to concentrate the flavor.
• Add the lemon at the very end so its brightness stays sharp.

Variations

• Use a mix of mushrooms like cremini, oyster, and shiitake for more depth.
• Add a knob of butter at the end for a richer sauce.
• Serve over crusty bread or toast to soak up the garlicky juices.