Appetizer: United States – Sherry-Glazed Mushroom Skewers with Parsley Gremolata

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Total 28 min

Ingredients

1 lb (450 g) cremini mushrooms, cleaned and halved if large
2 tbsp (30 ml) olive oil
1 1 / 2 tbsp (22 ml) sherry vinegar
1 tsp honey
1 tsp smoked paprika
1 tsp fresh thyme leaves (or 1 / 2 tsp dried)
1 / 4 tsp crushed red pepper flakes (optional)
1 / 2 tsp salt
1 / 4 tsp black pepper
2 tbsp (8 g) flat-leaf parsley, finely chopped
1 tsp lemon zest
1 small clove garlic, finely grated
Lemon wedges, for serving
8–10 small skewers (soak wooden skewers 20 minutes if using)

Instructions

If using wooden skewers, soak them in water for 20 minutes. Preheat a grill or broiler to medium-high.
In a bowl, whisk olive oil, sherry vinegar, honey, smoked paprika, thyme, red pepper flakes (if using), salt, and black pepper. Reserve 1 tablespoon of this mixture for finishing.
Toss mushrooms with the remaining marinade and let sit 15 minutes.
Thread mushrooms onto skewers. Grill or broil 6–8 minutes, turning once or twice, until lightly charred and tender. During the last minute, brush with the reserved marinade to glaze.
While mushrooms cook, combine parsley, lemon zest, and grated garlic with a pinch of salt to make a quick gremolata.
Transfer skewers to a platter, sprinkle generously with the parsley gremolata, and serve immediately with lemon wedges for squeezing.