Usuba
Mushrooms in Butter with Sherry and Lemon
An aromatic dish of forest mushrooms sautéed in butter with shallots and garlic. The mushrooms are caramelized in dry sherry, then brightened with fresh lemon juice and zest, and finished with chopped parsley. The result is a delicate dish with deep flavor, suitable as a side dish or appetizer.
- Total
- 30 min
- Standard serving
- 99.9 g
Ingredients
Total 9
Instructions
- 1
Step 1
Melt the butter in a pan. Add finely chopped shallots and sauté for 3–5 minutes until softened. Add minced garlic and cook for another 1 minute.
- 2
Step 2
Add thinly sliced mushrooms and salt. Cook until all the liquid from the mushrooms has evaporated.
- 3
Step 3
Pour in dry sherry and cook until it completely evaporates and the mushrooms begin to caramelize.
- 4
Step 4
Add lemon juice and grated lemon zest, chopped parsley. Mix for 1 minute. Remove from heat, salt and pepper to taste.
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