Fernandez and Leluu's Oyster Mushroon Noisette

Serves: 6
Prep time: 20 minutes
Cooking time: 5 minutes

They go well with tortilla, and as an accompaniment to a variety of things, and are a great vegetarian option on their own, and, for example, with a little cream and tagliateli or torteloni.

Ingredients

• 400g oyster mushrooms
• 150ml Noilly Prat (dry white vermouth or failing that white wine)
• 50g unsalted butter
• extra virgin olive oil
• parsley to garnish
• flakey salt and pepper

Method

1. Put enough olive oil to coat the bottom of the pan with generous coat of oil and add the mushrooms, turn up the heat.
2. Add the mushrooms just before the oil starts to smoke and toss them in the oil to coat them all over.
3. Once coated sweat off the mushroom don't move them around too much allow them to brown from the heat of the pan.
4. Once they have released most of their moisture and are nice and golden brown, remove them from the pan to a bowl.
5. Get the pan hot, pour in the Noilly Prat / white wine - it should bubble as soon as it hits the pan - and boil until you can no longer smell evaporating alcohol.
6. When you reach this point return the mushrooms to the frying pan, stirring them to coat them all over.
7. Once there is almost no liquid left in the pan remove the mushrooms to your bowl again and add the butter.
8. Melt the butter and heat it until it turn a light brown, (You do not want this smoking!) and then return the mushrooms to the pan, coat well. Once all the juices are soaked up, you can serve or put aside until later.
9. If you put it aside simply return it to the pan to warm through.

Serve in a clay tapas dish with a few leaves of parsley on top and some rosemary bread