Ajillo Mushrooms
Photography by Nick Tresidder.

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.
latest issue:
Issue #104
The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.