Mushroom Pinchos

From issue #7.
Photography by Vanessa Wu.
Mushroom Pinchos

Serves: 6-8


800 grams button mushroom, stems trimmed off and wiped clean
3 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, thinly sliced
½ teaspoon smoked paprika
½ teaspoon chilli flakes – optional
¾ cup dry sherry
1 tablespoon tomato paste
2 tablespoons fresh oregano leaves plus extra for garnish
sea salt and freshly ground pepper


Heat the oil in a wide sauté pan and cook the onion and garlic until soft. Increase the heat a little and add the mushrooms. Cook for 2 minutes then add the remaining ingredients and stir to combine. Cook, uncovered, for 8-10 minutes or until the mushrooms are just cooked and the sauce has reduced and is coating the mushrooms.
Season well. Serve warm or at room temperature with fresh oregano to garnish. Serves 6-8