Forest mushrooms in butter, sherry and lemon
4 servings
30 minutes
Forest mushrooms in butter, sherry, and lemon are an exquisite dish of Russian cuisine that embodies forest freshness and a refined harmony of flavors. Historically, mushrooms have held a special place in Russian gastronomy as an integral part of the traditional table. In this recipe, they gain softness and richness from the butter, while sherry adds light caramel and nutty notes. Lemon zest and juice refresh the dish with a subtle tang, and parsley completes the composition with vibrant greenery. The dish is perfect as an independent appetizer or as a side to meat and fish.
1
Melt butter in a pan and add finely chopped shallots, sauté until soft for 3-5 minutes. Add minced garlic and cook for another minute.
- Butter: 1 tablespoon
- Shallot: 2 pieces
- Garlic: 1 clove
2
Add thinly sliced mushrooms and 0.25 teaspoons of salt and cook until all the liquid from the mushrooms evaporates.
- Wild mushroom mix: 200 g
- Salt: to taste
3
Pour in the sherry and cook until completely evaporated and the mushrooms start to caramelize.
- Dry sherry (fino/manzanilla): 0.3 glass
4
Add the juice and grated zest of 1 lemon and parsley. Stir for a minute, remove from heat, and season with salt and pepper to taste.
- Lemon: 1 piece
- Chopped parsley: 4 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste