Tapas: Port and parsley butter mushrooms
The last couple of weeks have been extremely busy and admittedly I’m almost relieved we are going away for Christmas because most of my kitchen will still be in boxes by the 25th.
I have spent very little time in the kitchen over the last fortnight, and considering my lack of cooking utensils at the moment I thought I’d share a few recipes that I have cooked over the past 12 months that have been patiently waiting in my draft box to be shared. This is their time to shine!
First up mushroom tapas. Although the traditional mushrooms tapas recipe calls for sherry, I prefer to use port as it gives the sauce and mushrooms a beautiful glossy, sticky finish and the flavour is just so irresistibly deep. Love them!
Port and parsley butter mushrooms
Perfect as a side to steak, grilled chicken or one of a few tapas if you are planning to carry a Spanish theme at your next dinner party.
- 16 medium button mushrooms, stalks trimmed
- 1/4 cup port // or sherry
- 1 tbsp butter
- 1 tbsp fresh parsley, chopped
- lemon wedge to serve
To make the tapas: Heat butter in a frypan. Add mushrooms and toss to coat and heat through. Add port // sherry to the pan, lower heat to medium and cook down until the sauce thickens. Sprinkle with parsley and toss gently to coat mushrooms.
To serve: spoon into small warmed bowls and garnish with a lemon wedge.