Setas al Ajillo, Spanish Garlic Mushrooms with Sherry

What you need

• 500 g (1 lb) cremini or oyster mushrooms, trimmed and wiped clean
• 4 cloves garlic, peeled and thinly sliced
• 3 tbsp olive oil
• 100 ml (scant 1/2 cup) dry sherry
• 1 tbsp flat-leaf parsley, finely chopped
• salt, to taste
• crusty bread, to serve

Method

Restated from the original video

1. 1

   Trim the mushroom stems, wipe the caps clean and cut large ones in halves or thick slices.

2. 2

   Heat the oil in a wide pan over medium heat. Slice the garlic thinly and cook it for about 30 seconds, until just pale golden. Do not let it brown.

3. 3

   Turn the heat to high and add the mushrooms in one layer, working in two batches if the pan is crowded.

4. 4

   Cook without stirring for 3-4 min until browned underneath, then stir and cook 3-4 min more.

5. 5

   Season with salt and lower the heat to medium.

6. 6

   Pour in the sherry and let it bubble until almost gone, 1-2 min.

7. 7

   Sprinkle with the parsley and serve right away with crusty bread.

Imported from cocina-tradicional.es. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.