I wouldn’t wish you to think that I put alcohol in all my Spanish meals. But there are some that do benefit from a little booze. Not just any booze, you understand. But the fine wines, sherry and spirits that are produced within Spain.
Fino is superb in the country, especially down south in the sherry triangle area based around Jerez.
They serve sherry in all manner of ways down on the so called coast of light. But you don’t have to copy the man in the photograph as you prepare this meal.
If you cannot get your hands on a fabulous fino, try using a nice dry and old amontillado. Either will compliment the central ingredient, wild mushrooms
When buying mushrooms in Spain you are faced with a wide array of choice.
In this recipe aim to use wild mushrooms such as chanterelles, porcini or the oyster variety.
Heat the olive oil in a large frying pan. Add the onion. Cook gently for about 10 minutes until golden and sweet.
Add the garlic and cook for another minute. Turn up the heat, add the mushrooms and cook for around 5 minutes until soft, stirring once in a while.
Add the sherry and nutmeg and cook for a further minute, followed by the parsley, salt and pepper.