Posted December 22, 2011

Jason McClure’s Garlic-Sherry Mushrooms

Eat + Drink

Knock, knock. Who’s there? Your hordes of house guests arriving for the holidays.

If you’re wondering what to feed them, Sazerac executive chef Jason McClure of Seattle has just the trick. His garlic-sherry mushrooms taste great piping-hot off the stove and also as they cool to room temperature, making them perfect for group grazing.

The appetizer is inspired by Chef Jason’s trips to Europe, where Spain has quickly risen to the top of his favorite places to explore and dine.

“This is classic, simple tapas fare that illustrates what respect for a few simple ingredients can produce,” he says. “The mushrooms pair well with a number things … artisan cheeses, cured meats, olives and sea-salted almonds. Plus, they’re fantastic with any beverage … beer, wine, cocktails.”

Consider your menu planned.

Garlic-Sherry Mushrooms
(Serves 2-4)

3 tbsp. butter
8 oz. small button mushrooms
Salt and pepper, to taste
4 cloves of garlic, minced
½ cup good quality sherry
1 tbsp. chives, minced

1.  Sauté 2 tbsp. of butter in a medium-hot pan. Add mushrooms and season with salt and pepper.

2.  When the mushrooms start to caramelize (after 2-3 minutes), add minced garlic and continue to cook another minute or so until the garlic is toasty brown but not burnt.

3.  Remove the pan from the stove and add sherry. (Be careful, it could ignite over the open flame.)

4.  Allow the alcohol to burn off and the sherry to reduce to just a tablespoon or so of liquid.

5.  Stir in the remaining tablespoon of butter, finish with chives, check seasoning and adjust the salt if necessary.

Enjoy! And note: This dish will need a loaf of your favorite rustic bread to soak up all the mushroom sherry goodness at the bottom of the bowl.

Get a taste of seasonal cheer at Sazerac, 1101 Fourth Ave., Seattle (206-624-7755 or sazeracrestaurant.com).

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