A great Spanish tapas dish that can be made the day before and served either hot or at room temperature. Made this for our tapas-themed Memorial Day bash with Dan & EE.
Ingredients:
3 8-oz. packages of button mushrooms, quartered.
1/2 cup olive oil
12 cloves garlic, minced
6 tbsp. white wine or dry sherry
4 tbsp. lemon juice
1/2 tsp. red pepper flakes
1/2 tsp. Spanish paprika
1 tsp. salt
1/4 tsp. white pepper
2 tbsp. Italian/flatleaf parsley, chopped
1. Heat olive oil over high heat in skillet and cook mushrooms for 2-3 minutes.
2. Add remaining ingredients (except for parsley), reduce heat to medium, and saute until mushrooms are tender.
3. Stir in parsley. You can serve immediately, or let cool and serve at room temperature (ok to refrigerate and let come back to room temperature the next day before serving).
Ingredients:
3 8-oz. packages of button mushrooms, quartered.
1/2 cup olive oil
12 cloves garlic, minced
6 tbsp. white wine or dry sherry
4 tbsp. lemon juice
1/2 tsp. red pepper flakes
1/2 tsp. Spanish paprika
1 tsp. salt
1/4 tsp. white pepper
2 tbsp. Italian/flatleaf parsley, chopped
1. Heat olive oil over high heat in skillet and cook mushrooms for 2-3 minutes.
2. Add remaining ingredients (except for parsley), reduce heat to medium, and saute until mushrooms are tender.
3. Stir in parsley. You can serve immediately, or let cool and serve at room temperature (ok to refrigerate and let come back to room temperature the next day before serving).
3 8-oz. packages of button mushrooms.
Quarter the shrooms.
White wine, garlic, Spanish paprika, red pepper flakes, lemon juice, chopped parsley.
Spanish paprika (Pimenton). Smoky!
Heat olive oil over high heat.
Saute mushrooms for 2-3 minutes.
Add remaining ingredients & cook until mushrooms are tender.
Serve hot or at room temperature.
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