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Tapa of Mushrooms in Garlic Sauce

5.0(405)

You find these mushrooms served in little ceramic casseroles at tapas bars all over Spain. It’s a simple hors d’oeuvre that can be made ahead and reheated. In Spain, it would be made with about four times as much olive oil and served in small ceramic cazuelas. You also can serve the mushrooms with toothpicks.

by Martha Rose Shulman

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SpanishEasy, Quick, Appetizer

Servings

Serves eight as part of an assortment of tapas

Total time

20 min

Calories / serving

68 kcal

Ingredients (8)

serves

2 tablespoons extra virgin olive oilextra-virgin-olive-oil
4 garlic cloves, thinly sliced or mincedgarlic
1 small dried red chili, crumbled, or 1/4 to 1/2 teaspoon red pepper flakes
2 pounds mushrooms, wiped clean, stems trimmed, cut in halfmushroom
Salt to tastesalt
1/2 cup dry white wine or fino sherrysherry
1 tablespoon fresh lemon juicelemon-juice
2 tablespoons chopped fresh parsleyparsley

Instructions (1 steps)

01Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chili or red pepper flakes. After about 30 seconds, when the garlic begins to sizzle, add the mushrooms and turn the heat to medium high. Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry. Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes. Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat. Serve hot or warm in small ceramic dishes, or serve on a platter with toothpicks stuck into the mushrooms.

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