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Seta a la Basque
- 1 lb mushrooms cut in large pieces
- Olive oil
- 4 cloves garlic, sliced
- 2 sprigs thyme
- 1/4 cup Manzanilla Sherry
- 1 Tbsp parsley finely chopped
- Kosher salt and fresh cracked black pepper
Sear the mushrooms (ideally bolete, but substitute whatever looks good) in olive oil, allowing them to get golden brown. Once the mushrooms have browned slightly, add the garlic and thyme. cook for one minute, then add the sherry and allow it to reduce to a thick syrup. Season with salt and pepper as needed, garnish with parsley. Serve immediately.
Posted in: Appetizers, Dietary Considerations, Fall, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Fall, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Seasonal, Spring, Summer, Vegan, Vegan Appetizers, Vegan Fall, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Appetizers, Vegetarian Fall, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
