Spanish Mushrooms Tapas-Style |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 2 |
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Known as champinones al ajillo. You'll find this item on any Spanish tapas' bar menu. Use the best quality ingredients you can find! Serve the mushrooms with crusty bread and a glass of Spanish wine...that's an order! Source: Chef Miguel Cueto as found online. So easy to prepare! Ingredients:
3 tablespoons extra virgin spanish olive oil |
1/2 lb medium mushroom, stemmed, quartered (i used standard brown mushrooms) |
4 garlic cloves, peeled and thinly sliced |
2 teaspoons fresh lemon juice |
2 tablespoons dry spanish sherry wine (not cooking sherry!) |
1/4 cup chicken broth or 1/4 cup vegetable broth |
1/2 teaspoon spanish smoked paprika |
1/4 teaspoon crushed red pepper flakes |
salt, to taste |
fresh ground black pepper, to taste |
1 tablespoon fresh italian parsley ( flat leaf ) |
2 lemon slices |
Directions:
1. 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!
2. Add the mushrooms and cook 1 minute.
3. Add the remaining ingredients except for the parsley and lemon slices and simmer for 2 minutes.
4. Garnish with the fresh parsley and serve immediately. Serve with lemon slices.
5. Heaven is these mushrooms scooped up with crusty bread! Trust me!
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