Champiñones al Ajillo (Garlic Mushrooms with Sherry and Thyme)

Ingredients

• 500 g chestnut mushrooms
• 4 clove garlic cloves
• 3 tbsp olive oil
• 60 ml dry sherry
• 4 fresh thyme sprigs
• 0.5 tsp dried chilli flakes
• 15 g fresh flat-leaf parsley

Method

1. 1

   Halve or quarter the mushrooms depending on size. Thinly slice the garlic.

2. 2

   Heat the olive oil in a large, wide frying pan over high heat until very hot. Add the mushrooms in a single layer — do not stir for 2 minutes to allow them to colour properly.

3. 3

   Add the garlic, chilli flakes, and thyme, toss, and cook for a further 2 minutes until the garlic is golden.

4. 4

   Pour in the dry sherry and let it reduce for 1–2 minutes until almost evaporated. Season well with salt and pepper.

5. 5

   Remove the thyme stalks, scatter over the chopped parsley, and serve hot in a cazuela or small dish.