You won’t be able to stop eating these hot, garlicky mushrooms. You can make this dish with white button mushrooms, but it is more interesting to mix it up with chestnut mushrooms, portobellini and others.
- 2 tbsp olive oil
- 4 garlic cloves, finely sliced
- 500g/1lb 2oz mixed mushrooms, larger ones halved or sliced
- 2 tbsp sherry vinegar
- salt and freshly ground black pepper
- drizzle olive oil
- pinch hot paprika
- small bunch parsley or coriander, finely chopped
Heat the olive oil in a large frying pan. Add the garlic and fry, stirring constantly, for 1 minute.
Add the mushrooms and continue to fry on a high heat until the mushrooms are just browned – if cooked on a high enough heat they should not give out any liquid – if they do, continue to cook until the pan is dry.
Season with salt and pepper, then pour in two tablespoons of the sherry vinegar – the pan should sizzle. Continue to cook until most of the liquid has evaporated.
Serve with another drizzle of olive oil, a light sprinkling of paprika and plenty of parsley or coriander.