Garlic Mushrooms Tapas Style Recipes

SPANISH MUSHROOMS IN GARLIC SAUCE (TAPAS)

Steps:

• Trim off any tough ends of the mushroom stems. Wipe the mushrooms clean with dampened paper towels. If the mushrooms are large, halve or quarter them. Set aside.
• In a medium-sized heavy skillet or fire proof casserole heat 2 Tablespoons of the oil over medium high heat. Add the garlic and sauté, stirring, until barely golden; do not let it brown. Immediately remove the pan from the heat and stir in the flour until smooth. Return to the heat and cook, stirring, 1 to 2 minutes. Gradually stir in the broth. Add the chili pepper, 1 Tablespoon of the parsley, the lemon juice, and salt and cook, stirring, until the sauce is thick and smooth. Remove from the heat and set aside.
• In a medium sized, heavy skillet heat the remaining 1 Tablespoon oil over high heat. Add the mushrooms and sauté, stirring frequently, until they are lightly browned. Add the mushrooms to the sauce and simmer 5 minutes. Taste and adjust the seasoning.
• Transfer to a heated serving bowl. Sprinkle with the remaining 1 Tablespoon parsley and serve at once as a tapa. Makes 4 servings.
• The International Appetizer Cookbook.

TAPAS GARLIC MUSHROOMS

Steps:

• In a heavy skillet, heat olive oil on medium-low and add garlic. Cook, stirring occasionally, until garlic is soft but not brown.
• Add mushrooms and season with salt and pepper. Raise the heat to medium-high, stirring to incorporate the garlic and seasonings. Cook, tossing occasionally, until mushrooms render their liquid and begin to brown, about six minutes.
• Raise the heat to high, add the sherry and cook, stirring, to continue browning the mushrooms and evaporate the wine.
• Remove from heat, adjust seasoning and serve immediately.

GARLIC MUSHROOMS TAPAS-STYLE

Steps:

• In a heavy skillet, heat olive oil on medium-low and add garlic. Cook, stirring occasionally, until garlic is soft but not brown. Add mushrooms and season with salt and pepper and then raise the heat to medium-high, stirring to incorporate the garlic and seasonings. Cook, tossing occasionally, until mushrooms render their liquid and begin to brown, about six minutes.
• Raise the heat to high, add the sherry and cook, stirring, to continue browning the mushrooms and evaporate the wine. Remove from heat, adjust seasoning and serve immediately.

EASY TO MAKE SPICY GARLIC MUSHROOMS RECIPE

Steps:

• Cut 12 button mushrooms (that have been cleaned) in half, thinly slice 4 cloves of garlic and cut 1 spanish pepper (or any ther type of hot pepper) into small pieces
• Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes later add the garlic and peppers and mix with the oil, about 1 minute later add the mushrooms and mix everything together, after 2 minutes season everything with seal salt, freshly cracked black pepper, a squeeze of fresh lemon juice and some freshly chopped parsley and continue to mix everything together, cook for an additional 2 minutes
• Transfer everything in the pan into a plate and garnish with some freshly chopped parsley
• Enjoy!

3 TASTY TAPAS: SHERRY-GARLIC BEEF, SHERRY-GARLIC MUSHROOMS, GRILLED CHORIZO

Steps:

• Preheat a grill pan over medium high heat.
• Place parsley and garlic in food processor and chop.
• Heat a large, heavy skillet over high heat.
• Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish.
• To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.
• Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.

GARLIC MUSHROOMS TAPAS

Steps:

• Heat the oil in a cast-iron skillet over medium heat and add the garlic. Then add the mushrooms and cook for about 4 minutes, stirring regularly.
• Then add the white wine and the herbes de Provence and cook for a further 5 minutes until the mushrooms are cooked. (If you wish to make the mushrooms spicy, then add the chilli pepper at this stage as well.)
• Add some chopped coriander (cilantro) before serving up.

TAPA OF MUSHROOMS IN GARLIC SAUCE

Steps:

• 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.