La Mancha Mushroom Tapas Recipes

GRILLED MUSHROOMS RECIPE (SETAS A LA PLANCHA)

Steps:

• Mince the garlic and put it in a small bowl together with the fresh parsley. Add salt, extra virgin olive oil, and lemon juice and mix everything well.
• Clean the wild mushrooms and dry them afterward. Heat up olive oil in a pan and add the mushrooms. Season with salt and pepper.
• Just before you remove the mushrooms from the fire, add the garlic mixture from step one and mix everything well.
• Enjoy your home-made Spanish Setas a la Plancha.

4 SIMPLE SPANISH TAPAS USING MUSHROOMS

Steps:

• Rinse and pat dry 12 button mushrooms, cut a little bit off the stem and slice each mushroom into 1/4 inch thick slices, add 4 cloves minced garlic into a bowl, along with 2 tbsp freshy chopped parsley and 1 tbsp extra virgin olive oil, mix together until well combined, heat a large fry pan with a medium-high heat, after 3 to 4 minutes add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix occasionally, after 3 minutes add in the garlic & parsley mixture and season everything with sea salt & black pepper, mix until well combined and cook for 15 to 20 seconds, transfer to a serving dish and serve at once
• Add in 5 cloves minced garlic into a mortar, along with 2 tbsp freshly chopped parsley and a pinch of sea salt, using a pestle pound down until you form a paste, then add 1 tbsp extra virgin olive oil and mix together, shred about 2 cups of a mild Manchego cheese and add to the mortar, season with sea salt & black pepper, mix everything together until well combined, pushing down on the mixture to form a paste, rinse and pat dry 12 button mushrooms, remove the stem from each mushroom and using a butter knife, gently make the hole a little bit bigger, stuff each mushroom with the manchego mixture, add the mushrooms to a baking tray lined with parchment paper and into a preheated oven, bake + broil option 250 C - 475 F, after 8 to 9 minutes remove from the oven and transfer the stuffed mushrooms to a serving dish, serve at once
• Rinse and pat dry 12 button mushrooms, cut off a little bit from the stem, add the mushrooms to a baking tray lined with parchment paper, make sure they´re all in a single layer, drizzle a kiss of extra virgin olive oil over the mushrooms and season them with sea salt & black pepper, add to a preheated oven, bake + broil option 250 C - 475 F, meanwhile add 1 large clove of garlic roughly chopped into a mortar, along with a handful of fresh parsley and a pinch of sea salt, pound down on the mixture until well combined, then add in 2 tbsp extra virgin olive oil and mix together, after 10 minutes remove the mushrooms from the oven, transfer to a large bowl, pour the garlic parsley sauce over the mushrooms and gently mix together until all the mushrooms are coated with the sauce, transfer to a serving dish, serve warm or at room temperature
• Rinse and pat dry 12 button mushrooms, remove the stem from each mushroom and cut the mushrooms into 1/4 inch thick slices, heat a large fry pan with a medium-high heat, after 3 to 4 minutes add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix occasionally, after 3 minutes add in 4 cloves minced garlic, 1/2 tsp sweet smoked Spanish paprika, 1 tbsp freshly chopped parsley and season with sea salt & black pepper, mix together and cook for 15 to 20 seconds, remove from the heat and transfer to a serving dish, serve at once

SPANISH MUSHROOMS TAPAS-STYLE

Steps:

• In a sautè pan, heat the olive oil until hot but {NOT} smoking. Sautè the garlic for about 1 minute, being careful not to burn!
• Add the mushrooms and cook 1 minute.
• Add the remaining ingredients except for the parsley and lemon slices and simmer for 2 minutes.
• Garnish with the fresh parsley and serve immediately. Serve with lemon slices.
• Heaven is these mushrooms scooped up with crusty bread! Trust me!

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.

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.

LA MANCHA MUSHROOM TAPAS

Steps:

• To make streusel, place muffin in blender and process to make crumbs. Heat oil in large nonstick skillet over medium-high heat. Add crumbs, garlic, paprika and almonds, stirring constantly until crumbs and almonds are golden, about 3-5 minutes. Spread mixture on paper towels to cool; set aside. To make tapas, using same skillet over medium heat, add oil. Sauté garlic and shallots until just tender. Stir in mushrooms, sherry and salt and cook; stirring constantly about 10 minutes until mushrooms are tender. Add thyme and cook until most liquid is evaporated. Meanwhile, combine both cheeses in small dish, blending well; spread on muffins. Top each muffin with mushroom mixture and place on baking sheet.* Bake in preheated 350F oven for 5 minutes or until hot. Spoon streusel over mushrooms and garnish with thyme. Makes 10 tapas. *can cut muffins into quarters before baking, making 40 bite-size pieces.

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.

MUSHROOM TOAST TAPAS

Steps:

• Prepare the white sauce by melting the butter over a low to medium heat in a saucepan and adding the flour.
• Cook and stir for a few minutes, then add the milk and wine gradually and cook, stirring constantly, until thickened and smooth.
• Season with the salt, pepper, nutmeg (to taste) and cayenne (to taste); although it is recommended to be generous with both the cayenne and nutmeg, it is your choice.
• Remove from the heat and set aside.
• In a skillet, heat the oil until it is very hot; add the mushrooms and saute over high heat for about 2 minutes.
• (I added the dried parsley about 1 minute into the cooking time. If using fresh, wait until the next step.) If the mushrooms give off liquid, cook until it is evaporated before continuing.
• Add the garlic, parsley (if not added before), ham, salt and pepper and turn off the heat.
• Combine with the white sauce, stir in cheese, and mix until smooth and all ingredients are evenly distributed.
• The mixture may be made ahead to this point and refrigerated.
• Toast the bread lightly and cut each slice into two triangles.
• Cover each triangle completely with 1/8 of the mushroom mixture.
• There are a number of ways you can prepare this: Broil until golden, place them face down in 1/2 inch of hot oil to fry, or enclose in puff pastry dough.
• If using puff pastry dough, you will need about 1 pound of pastry; cut the pastry into 3" strips and wrap them around 2 teaspoons of filling.
• Bake at 400 for 8 minutes.
• You can also use the filling for small pastry puff tart shells.