¼ cup olive oil
knob of butter
4 cups mixed mushrooms, any combination of button, oyster, portobello, enoki and shiitake
2 teaspoons finely chopped rosemary
4 cloves garlic, crushed
½ cup dry sherry
1 tablespoon lemon juice
¼ – ½ teaspoon chilli flakes – optional
½ teaspoon sweet smoked paprika
sea salt and freshly ground pepper
3 tablespoons chopped flat-leaf parsley
Cut the mushrooms into large pieces and leave any very small ones whole.
Heat the oil in a large sauté pan until hot and drop in the butter. Add the firmer mushrooms such as portobellos, button mushrooms and shiitake and cook until golden and softened. Add the remaining mushrooms and stir to combine. Add the garlic, sherry, lemon juice, chilli flakes and the paprika. Season with sea salt and freshly ground pepper and cook until all the mushrooms are tender but still holding their shape. Stir in the flat-leaf parsley and tip into a serving bowl. Serve with crusty bread.