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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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I had a few days off at the end of April and because I had never been to Spain, I decided to go to Barcelona for a few days. Whenever I travel somewhere new, I always try as much of the local cuisine as possible. Read more . So on my first night I went to a small restaurant near my hotel and tried tapas. I had hoped this would be a relatively inexpensive way to eat. Even though the plates are small, they are NOT cheap. Each dish I had was truly delicious. This is my version of the sauteed mushrooms at the restaurant. It is really important to use Spanish olive oil made from arbequina olives. The flavor is amazing and I now use it instead of Italian olive oil whenever I sautee. Ingredients:
2/3 lbs white mushrooms, cleaned and quartered,if they are small, leave them whole |
2 tbsp arbequina olive oil |
1 small clove of garlic, finely minced |
a pinch or two of oregano |
salt and pepper to taste. |
Directions:
1. Heat the olive oil in a saute pan over medium high heat. When hot add some salt and pepper and the mushrooms.
2. Let the mushrooms sit in the pan for 2 or 3 minutes to let them brown a little. Then shake the pan a little and let them sit for another 2 or 3 minutes to brown on the other side.
3. They will start to release liquid about now. Let them cook until the liquid is almost evaporated, shaking the pan occasionally. When the liquid has almost evaporated, add the garlic and oregano, shaking the pan constantly for another minute or so.
4. These are really nice served with a grilled steak.
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