Jono & Jules do food & wine

Try these to wet your appetite with a glass of sherry and some crusty bread.

Wine Suggestion: It only makes sense to drink a sherry with this dish with our suggestion being for either a good Fino or Amontillado. Fortunately our friends brought over Tio Pepe’s Fino En Rama. A savoury, minerally wine with grilled almond and iodine characters alongside some delightful lemon and apple fruitiness plus a good dollop of yeasty flor overtones.

Mushrooms with garlic & sherry vinegar – serves 4

• 2 tbsp olive oil
• 4 cloves of garlic, finely sliced
• 500g mushrooms, halve or quarter big ones
• 2 tbsp sherry vinegar
• a pinch of hot paprika
• a small bunch of flatleaf parsley, chopped

Heat the oil in a large frying pan. Add the garlic and fry for 1 minutes, stirring, then add the mushrooms and cook over a high heat until just browned. If they give out liquid, keep cooking until it’s all gone.

Season well with salt and pepper, then add the sherry vinegar. Allow to sizzle until almost evaporated.

Serve the mushrooms with a drizzle of olive oil, a sprinkle of hot paprika and the chopped parsley.

(Original recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)