Plates of garlicky, luscious mushrooms are a staple at most tapas bars. Use whatever combinations of fresh mushrooms are available and serve with plenty of crusty bread for mopping up the juices.
INGREDIENTS
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
METHOD
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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!