Spanish Mushrooms Tapas-Style
photo by Arichka
- Ready In:
- 14mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 44.37 ml extra virgin Spanish olive oil
- 226.79 g medium mushroom, stemmed, quartered (I used standard brown mushrooms)
- 4 garlic cloves, peeled and thinly sliced
- 9.85 ml fresh lemon juice
- 29.58 ml dry spanish sherry wine (NOT cooking sherry!)
- 59.14 ml chicken broth or 59.14 ml vegetable broth
- 2.46 ml spanish smoked paprika
- 1.23 ml crushed red pepper flakes
- salt, to taste
- fresh ground black pepper, to taste
-
Garnish
- 14.79 ml fresh Italian parsley ("flat leaf")
- 2 lemon slices
directions
- In a sautè pan, heat the olive oil until hot but {NOT} smoking. Sautè the garlic for about 1 minute, being careful not to burn!
- Add the mushrooms and cook 1 minute.
- Add the remaining ingredients except for the parsley and lemon slices and simmer for 2 minutes.
- Garnish with the fresh parsley and serve immediately. Serve with lemon slices.
- Heaven is these mushrooms scooped up with crusty bread! Trust me!
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Reviews
-
This recipe worked out very well and everyone enjoyed them! My friend and I made it as a tapas dish for 20 people. The only change we made to the recipe was, in order to make it in batches in a big elcectric fry pan, we removed the finished mushrooms from the juice, let the juice cook down a bit, then we added them back. This worked out fine, still had plenty of sauce. Thanks for a fine recipe!
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Thanks for a "great" recipe. It was done this past weekend for a Cousins Tapas Party. I used white and brown mushrooms and had to triple the recipe. Wow! It was awsome. Loved by all. I had to use vegetable broth. Many wanted your recipe. I followed your recipe and was "so sad" that I had "no" leftovers after the party. I can't wait to make another batch.
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RECIPE SUBMITTED BY
COOKGIRl
United States