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MUSHROOMS IN SHERRY
Mushrooms once grew wild on the slopes of Table Mountain and on the Cape Flats where German farmers established vegetable farms in the late 1800s. They’re heaven for breakfast, especially when simply prepared without too many ingredients to mask their glorious flavour and texture.
Serves 4 to 6
6 large black or brown mushrooms
50g vegan butta
2 garlic cloves, crushed
30ml finely sliced sage leaves
Sea salt and milled black pepper
125ml medium-dry sherry
30ml chopped parsley
Step by Step
- Wipe the mushrooms with a damp cloth or rinse, gills down, under running water.
- Heat the vegan butta in a large frying pan. When it’s sizzling, add the garlic and mushrooms, gills down, and fry for 2 to 3 minutes. Flip them over. Scatter over the sage, season with salt and pepper, and pour in the sherry.
- Cover and simmer for a few minutes until the mushroom stalks are tender when pierced with a toothpick.
- Transfer the mushrooms to a warm plate. Add the parsley to the pan juices and boil uncovered until slightly reduced and thickened.
- Spoon over the mushrooms and serve hot on sourdough toast with thin slices of ripe tomato.