Mushrooms are a popular tapa ingredient all over Spain and they are fried, grilled, marinated, or stuffed. Another popular ingredient is Spanish garlic. Prized around the world for its flavor, it is abundantly used in Spanish cooking. There are many variations of mushrooms and garlic but the following with chile is one of my favorites. White, button mushrooms are traditionally used, but any mushroom, such as a sliced portobello or cremini mushroom, are a good substitute. If you have access to wild mushrooms, they are wonderful in this recipe.
- 1/2 lb mushroom caps, rinsed and drained
- 1 1/2 tbsp olive oil, virgin Spanish oil preferred
- 1 tbsp chopped garlic
- 3 tbsp finely chopped red bell pepper
- 3 tbsp dry sherry
- 2 tsp lemon juice
- 1/2 tsp crushed red chile
- 1 tbsp chopped fresh parsley
- salt and pepper to taste
- In a heavy frying pan over high heat, heat the oil, add the garlic and saute until the garlic is soft, about 2 minutes. Add the bell pepper and continue to saute for an additional minute.
- Add the mushrooms, sherry, lemon juice, and chile. Simmer over medium-high heat, stirring occasionally until most of the liquid is evaporated and the mushrooms are browned, about 5 to 7 minutes.
- Remove from the heat, stir in the parsley, and season with salt and pepper. Serve the mushrooms either hot or at room temperature.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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