This recipe is adapted from John Ash's Cooking One-on-one: Lessons from a Master Teacher (Clarkson Potter, 2004). The original recipe was actually tossed together on a canoe trip using foraged ingredients.
Do not pick wild mushrooms unless you're an expert. This version works equally well with store-bought exotic mushrooms.
Wine recommendation: The combined assault of high-acid tomatoes, lemon zest and Sherry calls for a fresh, zesty white, such as Sauvignon Blanc or Pinot Grigio. Avoid overly oaky wines. Try Etude 2004 Pinot Gris, MacMurray Ranch 2004 Pinot Gris or Selene 2003 Hyde Vineyard Sauvignon Blanc. You might also enjoy drinking the same Sherry you cook with, such as Bodegas Dios Baco NV Amontillado Sherry.