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Cook Out | Sherry on top

Chef Sanjay Mishra of Eros Hotel—Managed by Hilton, New Delhi, serves up a spring starter
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First Published: Sun, Feb 24 2013. 06 16 PM IST
Setas al Jerez.
Setas al Jerez.
Setas al Jerez (Mushrooms braised in sherry and garlic)
Serves 2
Ingredients
150g button mushrooms
50ml sherry
10g garlic, chopped
4-5 sprigs of thyme
1tsp parsley, chopped
15ml olive oil
10g butter
1tsp chilli flakes
Crushed pepper to taste
Method
Heat the oil in a pan. Add the mushrooms. Gently sauté for a couple of minutes. When the mushrooms are halfway done, add the garlic (don’t put the garlic in at the beginning because it could get burnt). Now add the chilli flakes and thyme. Pour the sherry, add parsley and braise the mushrooms. Let the sherry wine reduce a bit and add soft butter—this will emulsify with the wine to give a creamy sauce. When the mushrooms are cooked, crush some pepper on top. Garnish with a fresh parsley sprig and serve hot.
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First Published: Sun, Feb 24 2013. 06 16 PM IST
More Topics: food | cook out | spanish cuisine | recipe |
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