Appetizers Mushroom appetizer with sherry by Alex Bayev December 9, 2022 Published: December 9, 2022Last Updated on April 17, 2023 857 views 857 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 No ratings yet Recipe from the book Keith Floyd "А splash and a dash!" Pin Recipe Print Recipe Cook Time25 minutes minutesUnattended:15 minutes minutesTotal Time40 minutes minutes Servings4 Portions Ingredients Metric – US Customary500 g champignons½ onion2 cloves of garlic125 ml dry sherrysalt pepper2 tbsp. neutral vegetable oil1 egg (for serving)parsley (for serving) InstructionsSlice the mushrooms thinly.Boil the egg in a saucepan for 5 minutes. https://bayevskitchen.s3.amazonaws.com/mushroomssherry/mushroomsherry_1.mp4 Slice the onion into small cubes, chop the garlic finely.https://bayevskitchen.s3.amazonaws.com/mushroomssherry/mushroomsherry_2.mp4 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.https://bayevskitchen.s3.amazonaws.com/mushroomssherry/mushroomsherry_3.mp4 Boil a hard-boiled egg, peel, finely chop or break with your hands.Finely chop the parsley and mix with the egg.https://bayevskitchen.s3.amazonaws.com/mushroomssherry/mushroomsherry_4.mp4 Transfer the mushrooms to a serving dish, sprinkle with the egg and herbs, taste for salt and serve.https://bayevskitchen.s3.amazonaws.com/mushroomssherry/mushroomsherry_5.mp4 Video Pin1YumTweetShareTelegramVibeFlip1 Shares MushroomsVegetables Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Cucumber salad with sour cream, onion and dill Сhickpeas with lime and chili Caramelized onions Sea scallops baked with chanterelles and cream sauce Super Easy Roasted Zucchini in Parmesan Breading Roasted zucchini’s and cheese patties Baked Brie Bread with Spicy Strawberry Jam Greek Eggplant Meze with Red Bell Pepper Cretan Dakos Salad Greek Fava or Yellow Peas Hummus Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.