Mushrooms with manzanilla sherry from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 249) by Amanda Hesser

  • manzanilla sherry
  • mushrooms

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Oven-roasted branzino with hazelnut picada; Veal chops beau séjour; Veal chops with sage; Brine-cured pork chops; Braised lamb shoulder with sheep's-milk cavatelli; Chickpea, sparerib, and chorizo stew (Cocido)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • unrealmeal on March 13, 2011

    Served this with over mashed potatoes as a side -- spectacular. I used amontillado sherry instead of manzanilla, since it's what I had. It made for probably a slightly sweeter result, but it was really delicious. I also used more than just a sliver of garlic (I sliced a small clove into paper-thin slivers and used the whole thing) and it was quite spectacular.

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