Photo: 3 Tasty Tapas: Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo Recipe
Ingredients
- 1/2 cup parsley leaves, a couple of handfuls
- 8 cloves garlic, cracked away from skins
- 1 pound chorizo sausage, casings removed
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds tenderloin or sirloin of beef, well trimmed, cut into bite sized pieces
- Coarse salt and pepper
- 24 medium to large mushroom caps
- 1 cup dry sherry
Directions
Preheat a grill pan over medium high heat.
Place parsley and garlic in food processor and chop.
Heat a large, heavy skillet over high heat.
Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish.
To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.
Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.
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By mastrine_9034238
portland, OR
on July 06, 2010
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I combined all 3 of the recipes and had great luck serving it with 7" flour tortillas and some homemade guacamole. The key was removing the casing on the chorizo prior to cooking and chopping it up as it browned. Smaller bites (inc/ the steak made the mixture easier for managing in a tortilla. Also, I subbed chopped baby portabellas for the buttons. Thanks, Rachael!
By itsajuggleoutthere
San Ramon, CA
on February 13, 2010
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These hot tapas were a great addition to our "paella party". The mushrooms especially got raves; I used Criminis. I used dry Marsala instead of sherry, just for the heck of it. All that garlic makes these dishes so yummy. Quite quick to put together, too.
Can take or leave having the chorizo as part of this. Perhaps I'm daft, but I removed the casings per the instructions, then sliced and grilled in a med-hot pan. I gather now you're supposed to remove the casings from each slice after cooking? The chorizo just morphed, fell apart, and became a delicious thick sauce that we spooned onto crusty bread and onto rice.
I'm always looking for veggie alternatives that are fulfilling and hearty. Will definitely make these mushrooms again!
By pendleton.whisn...
Richmond, VA
on May 13, 2008
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True, it was easy ... but would recommend spending time and money elsewhere. Very unimpressive ... and meat and mushrooms looked at tasted the same -- minimal color and depth of flavor. Not the least bit appealing to the eye. True Sara Moulton's Sherried Mushroom Empanadas ... more effort but worth the extra time and has the wow factor.
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