Sautéed octopus, mixed mushroom in sherry sauce 蛸ときのこのシェリー酒ソース

japanese cake

This is another octopus dish which could be served at an Izakaya. Since I used Fino sherry this could be considered in the Spanish style.  Again, this was made totally on a whim in the moment and there is no recipe on which this is based. Since I had leftover mixed mushroom (white and brown clam shell and Royal trumpet mushrooms), which I bought a few days ago, and green asparagus, this is the dish I came up with as a starter.

The amounts of these ingredients are all arbitrary. I had a leftover boiled octopus leg which I cut into about 12 thin slices (for two small servings). I also used green asparagus (4, After I removed and discarded the bottom parts, I cut the bottom half into thin slices on a slant and left the tips intact), garlic (two fat cloves finely minced). I removed the root ends of the clam shell mushrooms (not much whatever amount I had) and tore the royal trumpets along the length of the mushrooms in 4-5 pieces (one large)

I first sauteed the garlic and asparagus in a frying pan on medum flame with olive oil (1 tbs) for several minutes and added mushrooms. After the mushrooms were mostly cooked and soft, I added the octopus slices and sauteed for 30 seconds.  I seasoned it with salt and cracked black pepper and added Fino sherry (3 tbs, or any dry sherry). I turned up the flame and quickly reduce the liquid. I added more freshly ground black pepper after I plated the dish for good measure.

The octopus was slightly chewy but had a nice texture. Reduced sherry added a good nutty flavor, although this sherry is extremely dry you could also taste a very slight sweetness. The freshly ground black pepper gave a nice contrast. This dish will go with any drink but we had this with another classic Napa cab, Rudd “Crossroad” 2006 (75% cabernet sauvignon, 14% cabernet franc, 7% merlot, and 2% each petit verdot and malbec). This is the second label of Rudd estate. It is highly extracted with lots of upfront back fruit (black cherry, blueberry etc.) and nice vanilla and dark chocolate notes ending in firm tannin with a long finish. This dish went well with this wine. 

I may have been a bit too heavy on the black pepper since my wife somehow inhaled it (this was meant to be tasted and eaten not inhaled) but nice black pepper taste was needed in this dish.

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