Tapa of Mushrooms in Garlic Sauce

Name: Tapa of Mushrooms in Garlic Sauce
Total time: 20 min
Yield: Serves eight as part of an assortment of tapas
Cuisine: spanish
Ingredients: 2 tablespoons extra virgin olive oil; 4 garlic cloves, thinly sliced or minced; 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 half; Salt to taste; 1/2 cup dry white wine or fino sherry; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh parsley

By Martha Rose Shulman

Total Time: About 20 minutes
Rating: 5(379)
Comments: Read comments

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.

Featured in: Healthy Holiday Appetizers

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Ingredients

Yield:Serves eight as part of an assortment of tapas

For the Tapa of Mushrooms in Garlic Sauce

2tablespoons extra virgin olive oil
4garlic cloves, thinly sliced or minced
1small dried red chili, crumbled, or ¼ to ½ teaspoon red pepper flakes
2pounds mushrooms, wiped clean, stems trimmed, cut in half
Salt to taste
½cup dry white wine or fino sherry
1tablespoon fresh lemon juice
2tablespoons chopped fresh parsley

Ingredient Substitution Guide

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Preparation

For the Tapa of Mushrooms in Garlic Sauce
1. Step 1
  Heat 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.

Tip

Advance preparation: You can make these several hours or even a day ahead. Reheat gently. Don’t add the parsley and lemon juice until you reheat them.

Ratings

5 out of 5

379 user ratings

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Comments

Kelly Cannon7 years ago

I made this with twice the garlic, 1/2 teaspoon dried, ground rosemary, and sherry vinegar instead of the wine. It got raves from all the guests. Will definitely serve again.

AD3 years ago

Cooking just for me, so I halved everything except the garlic, which I doubled because I am a culinary daredevil/afraid of vampires. I took some other home chefs' advice and added dried rosemary and thyme, which was great. Realized too late I had no parsley, used cilantro instead. Used regular cooking sherry (not fino?). This recipe was a big success - perhaps too big, since I ended up eating all of it. Yep, I just ate a pound of mushrooms. I regret nothing!!!! (Thoughts/prayers appreciated.)

Fran7 years ago

I chopped the mushrooms up as I used this recipe for a 'mushroom bruschetta', .added in some dried thyme (would also use herbes de Provence) and used lime instead of lemon juice. I spread goat cheese on fresh-made crostini, then topped with warm mushroom mixture. It was delish!

Equitraveler8 months ago

Delicious and always popular. Only change I make is to use dry vermouth instead of sherry.

krae1 year ago

See comment with additions and less cooking time

Pegeen1 year ago

Delicious!!

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