Sautéed mushrooms with Pedro Ximénez sherry and pecorino slices

Ingredients

Preparation

Cut slices of pecorino. Clean the mushrooms. Cut the garlic into slices. Chop the chives and thyme leaves. Sauté the mushrooms in oil over a high heat, stirring continuously. Add the garlic and drizzle with a little oil. Cook for a couple of minutes and add the herbs and Pedro Ximenez. Cook until reduced, add the pecorino, season with salt, mix and serve right away.