Sautéed Mushrooms To Die For
Many years ago, on a summer evening much like tonight, my cousin took me to this wonderful little Spanish tapas bar in Old Sachsenhausen in Frankfurt, Germany. Sachsenhausen is always fun but even better in summer when the streets are packed and the apple wine is flowing.
On this particular evening though, we decided to forgo the apple wine for some sangria instead. While I don't remember the sangria, I will always remember the tapas we ordered, in particular, the mushrooms. To this day, the smell of these mushrooms always brings a smile to my face as I remember the wonderful evening I had with my cousin who I will always miss dearly.
Now again, I have no exact recipe but I will do my best to pass along this great little dish which can be served on its own with a fresh baguette, as an appetizer or as a side dish with some grilled meat (my husband's favorite option).
Sautéed Mushrooms To Die For (Serves 4 - 6)
4 tbsp butter
4 tbsp olive oil
6-8 cloves garlic
1- 1 1/2 lbs sliced mushrooms
Large handful of flat leaf parsley, chopped
Salt and fresh ground pepper
Heat the butter and olive oil in a large, deep frying pan. Add the garlic and sauté over medium heat until lightly golden. Add mushrooms and raise heat to high and cook uncovered, stirring occasionally, until all the liquid has evaporated. Once all the liquid has evaporated, continue cooking until the mushrooms are nicely browned. At this point, you can deglaze your pan with a couple of shots of marsala (or wine or madeira) and you can even add some cream if you are feeling decadent. Stir in your chopped parsley, add freshly ground pepper and salt to taste and voilà! To die for...