Here is another recipe that I found on the Spain-Recipes.com site. These were a huge hit at the party I went to last week. Everyone loved the meatballs (recipe in the post below), but one of the party goers said, "these mushrooms are heavenly". I agree!
To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices.
Ingredients
1/4 cup (2 fl. oz) olive oil
4 cups (8 oz) mushrooms, wiped clean and quartered
6 cloves garlic, minced
3 tablespoons dry sherry (I didn’t have “Spanish sherry”, so I used regular very dry sherry.)
2 tablespoons lemon juice
1/2 teaspoon dried red chile, seeded and crumbled
1/4 teaspoon Spanish paprika (I just used regular paprika)
Salt and pepper, to taste
2 tablespoons chopped parsley
Directions:
Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.
Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
Cook for about 5 minutes or until the garlic and mushrooms have softened.
Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.
To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices.
Ingredients
1/4 cup (2 fl. oz) olive oil
4 cups (8 oz) mushrooms, wiped clean and quartered
6 cloves garlic, minced
3 tablespoons dry sherry (I didn’t have “Spanish sherry”, so I used regular very dry sherry.)
2 tablespoons lemon juice
1/2 teaspoon dried red chile, seeded and crumbled
1/4 teaspoon Spanish paprika (I just used regular paprika)
Salt and pepper, to taste
2 tablespoons chopped parsley
Directions:
Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.
Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
Cook for about 5 minutes or until the garlic and mushrooms have softened.
Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.
