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Xampinyons En Salsa - Mushrooms in Sauce

2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, chopped
1 tablespoon tomato puree
14 cup amontillado sherry wine
14 cup water
2 cloves
3 cups white mushrooms, trimmed
black pepper
fresh parsley, chopped, to garnish


Heat the oil in a pan. Add the onion and garlic and cook until soft. Stir in the tomato puree, sherry, water and the cloves and season with salt and black pepper. Bring to the boil, cover and simmer gently for 45 minutes, adding more water if it becomes too dry. Add the mushrooms to the pan, then cover and allow to simmer for about 5 minutes. Remove from the heat and allow to cool,still covered. Chill in the refrigerator overnight. Serve the mushrooms cold, sprinkled with the chopped fresh parsley.

Source: www.food.com