Recipe from the book Keith Floyd “А splash and a dash!”
⏱ Cooking time — 40 minutes overall. Includes 25 minutes of preparation and cooking + 15 minutes unattended..
🥣 Ingredients
🍽 For 4 servings:
- 500 g (1,1 lb) champignons
- 1/2 onion
- 2 cloves of garlic
- 125 ml (8,5 tbsp) of dry sherry
- salt and pepper
- 2 tbsp. neutral vegetable oil
To serve:
- 1 egg
- parsley
🔪Step by step Directions
Put a saucepan with water on the stove, put 1 egg in it bring to a boil and cook for 5 minutes.
Rinse 500 g (1,1 lb) of mushrooms under running water and cut into thin slices about 2-3mm wide. Place them in a deep bowl.
Take half of a large onion, cut off the tail from the top of the onion, peel the husk and cut into small cubes.
To do this, make several cuts in half of the onion from the tail to the spine, do not cut all the way through, the spine will hold the cut onion together so that it does not disintegrate into separate pieces. Now cut the onion deep down, keeping the knife parallel to the board, also not cutting all the way through. Now slice into small cubes.
Place the flat side of a knife on a garlic clove and strike it with your fist or palm to flatten the garlic. Then peel the husks and finely chop 2 garlic cloves.
Place a deep frying pan on the stove and heat it up. Pour in 2 tbsp of neutral vegetable oil and heat it until it is about to start smoking. Add the sliced mushrooms and fry them until brown, add chopped onion and garlic to the mushrooms and continue to fry, stirring constantly.
When the liquid evaporates, add 125 ml (8,5 tbsp) of dry sherry and mix well. Then salt and pepper to taste and stir again. Bring the contents of the pan to a boil, reduce the heat to low and cook for 10 minutes.
At this time. Take 1 bunch of parsley, rinse. Cut off the bottom of the stems and set them aside. Chop the top part of the bunch with a knife.
Peel the boiled egg from its shell and finely chop it with a knife or crumble it by hand. Put the chopped parsley and egg in a bowl, salt and mix a little.
To serve, place the mushrooms fried and poached in sherry on a plate. Sprinkle them on top with the mixed greens and egg, taste for salt and serve.
The mushroom appetizer with sherry is ready. Bon appetit.
Mushroom appetizer with sherry
Ingredients
- 500 g champignons
- ½ onion
- 2 cloves of garlic
- 125 ml dry sherry
- salt
- pepper
- 2 tbsp. neutral vegetable oil
- 1 egg (for serving)
- parsley (for serving)
Instructions
- Slice the mushrooms thinly.Boil the egg in a saucepan for 5 minutes.
- Slice the onion into small cubes, chop the garlic finely.
- Heat a frying pan, add neutral vegetable oil, heat until it's about to start smoking. Add the mushrooms and stir-fry.Add the onions and garlic to the skillet and cook, stirring, until browned.Pour sherry into the pan, salt and pepper, bring to a boil, reduce heat to low and cook for 10 minutes.
- Boil a hard-boiled egg, peel, finely chop or break with your hands.Finely chop the parsley and mix with the egg.
- Transfer the mushrooms to a serving dish, sprinkle with the egg and herbs, taste for salt and serve.
