Sherry is frequently used in cooking, but this simple recipe of mushrooms, olive oil, and garlic showcases the woodsy flavor of this traditional Spanish wine.
1/4 cup olive oil
4 garlic cloves, sliced
3 containers (10 oz. each) white mushrooms, quartered
Salt and freshly ground black pepper
2 tsp. fresh lemon juice
1 generous splash dry Spanish sherry
In a large skillet, heat oil over medium-low heat. Add garlic and cook until softened. Increase heat and add mushrooms, tossing and shaking pan so garlic doesn't burn. Add salt and pepper to taste. When mushrooms start to release their liquid, add lemon juice and sherry. Cook until liquid is reduced to 2 teaspoons. Check seasonings, stir in parsley, and serve hot.