This easy stew makes a wonderful filling for empanadas and tacos. You can also serve it with morisqueta (steamed rice). I prefer not using cooking sherry, since it has vinegar and would give this recipe an acid, tangy flavor. It is worth hunting for a good Spanish "Jerez", I used and imported Amontillado. The sherry and epazote give the mushrooms a robust, earthy flavor. . . a great marriage of Mexican and Spanish ingredients. To make this recipe you'll need the following ingredients:
- 1 large ripe, juicy heirloom tomato, peeled, seeded and chopped
- 1/2 pound of mushrooms of your choice. I use a combination of baby shiitakes and brown mushrooms.
- 1/2 of a white onion, chopped
- 1 clove of garlic, minced
- 1 spring of fresh epazote
- 1/2 cup of Spanish sherry
- 2 tablespoons of extra virgin olive oil
- Salt and pepper
- Chopped cilantro or parsley (optional)
Clean and brush the mushrooms and chop coarsely. In a large pan saute the onion and garlic in the olive oil until it becomes transparent. Add the chopped mushrooms and cook for a couple of minutes until they glisten, but don't let them brown. Add the chopped tomato and salt and pepper, cook until the tomato starts to release its juices, then add the sherry and the epazote. Stir, lower the heat and cover. Let the mushrooms simmer under low heat until they are tender, about 5 minutes. Top with chopped parsley or cilantro and serve. This recipe serves two, it can be doubled.