Tuesday, December 11, 2007
Wild Mushrooms with Sherry, Shallots, & Parsley - Setas
Setas, or wild mushrooms, are a tapas bar classic in Spain. The term refers to any mushrooms other than the cultivated white champiñón, and you should feel free to use whichever varieties look and smell the most fresh right now where you live. The dish has infinite possibilities depending on the time of year, and our markets here in New York still offer plenty of choices. This time I've used a mixture of oyster, shitake, and hen of the woods.
During wild mushroom season in Spain, setas would typically be prepared with cured ham, but I often omit the meat to keep the flavor lighter and cleaner. The shallots, garlic, sherry, and lemon meld to form an incredibly bright, earthy tang, making this one of my favorite cool weather tapas dishes. And setas also make a fantastic light supper over some toasted bread - especially paired with a glass of crisp white wine or fino.
Charlotte of The Great Big Vegetable Challenge is working on Q is for the Quick Vegetable Quest right now, and these are my contribution to the cause. If you visit her site, you'll find a list of vegetable recipes that take ten minutes or less to prepare. I clocked these setas at 9 minutes, by the way. Charlotte was just nominated for Best Food Blog (Family & Kids) by the Well Fed Network’s 2007 Food Blog Awards judges. Stop by to vote for all your favorite food blogs as often as you like anytime before 11:59pm on December 14th. Congratulations and best of luck to Charlotte and to all the other nominees.
Serves 6 as tapas
extra virgin olive oil
2 shallots, minced
1 clove garlic, minced
6 cups assorted mushrooms, brushed clean and torn into bite-size pieces
1/2 cup dry sherry
juice of one lemon
handful of parsley, roughly chopped
freshly ground black pepper
toasted or grilled bread for serving (optional)
Heat a large saucepan over medium heat. Add a glug of olive oil and the shallots. Sprinkle with salt and sauté until transluscent. Add the garlic and sauté, stirring often, for one more minute, Toss in the mushrooms and sprinkle with more salt to release their liquids. Sauté the mixture for 5 more minutes.
Remove the pan from the heat and add the sherry. Return to a high heat and cook until the liquid is gone. Toss in the lemon juice and parsley and sauté one minute more until the mushrooms begin to caramelize. Adjust the seasoning with more salt and freshly ground black pepper. Serve immediately.