Setas Wild Mushroom And Garlic Tapas Recipes

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TAPA OF MUSHROOMS IN GARLIC SAUCE



Tapa of Mushrooms in Garlic Sauce image

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.

Provided by Martha Rose Shulman

Categories     easy, quick, appetizer

Time 20m

Yield Serves eight as part of an assortment of tapas

Number Of Ingredients 8

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

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.

Nutrition Facts : @context http, Calories 68, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 296 milligrams, Sugar 2 grams

SETAS - WILD MUSHROOM AND GARLIC TAPAS



Setas - Wild Mushroom and Garlic Tapas image

"This seasonal mushroom dish, made here using wild setas, can actually be adapted to make a great tapa all year round." From notesfromspain.com Posted for ZWT 5. ------------------------------------------------------------------------------------------------------------- If you want to try adding even more flavour to this dish, you can fry some bacon or ham (serrano or parma) in the oil with the garlic (remember that the garlic will need less time than either of these ingredients.) If you can't find wild mushrooms that you thing will be suitable, standard or button mushrooms will do just fine

Provided by ThatSouthernBelle

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

4 garlic cloves
3 tablespoons olive oil
1/2 kg wild mushroom (setas)
1/2 cup white wine
3 sticks parsley
salt (a generous pinch!)
pepper (optional)

Steps:

  • Start by washing the mushrooms thoroughly, then place them in a sieve and let them dry for a while - if you need to cook them immediately, dry them a bit with a tea-towel. With the type of mushrooms I used, you can simply tear them into strips but if you use button mushrooms you need to slice them with a knife.
  • Put all the oil in a frying pan and wait till it starts to smoke. Add the garlic, which has been previously peeled and sliced roughly, and stir with a wooden spoon. When the garlic starts to brown add the mushrooms and stir them every now and again for 5 minutes. At this point add the wine and turn the heat down to medium. After another 5 to 10 minutes add the parsley and serve immediately.

HUEVOS CON SETAS (WILD MUSHROOM OMELET)



Huevos con Setas (Wild Mushroom Omelet) image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 11

1 tablespoon finely chopped parsley
1/4 bunch epazote
1 large tomato, seeded and diced
1/8 cup, plus 1 tablespoon olive oil
2 tablespoons butter
2 garlic cloves, finely chopped
1/4 bunch thyme
1/2 pound wild mushrooms: Morels, Shiitake, Oyster, wiped clean
3 extralarge eggs
1 tablespoon milk
Salt and freshly ground black pepper

Steps:

  • In a small bowl, combine the parsley, epazote, tomato and 1/8 cup olive oil to make a salsa. Set aside.
  • Heat the remaining olive oil and butter in a non stick omelet pan. Add the garlic, mushrooms and thyme and saute over medium heat until soft. If they give off juice, turn up the heat until it boils away.
  • Preheat the broiler. Beat the eggs, milk and salt and pepper together in a small bowl. When the mushrooms are done, pour the egg mixture into the pan. Stir until it starts to scramble; stop and push down the sides with a spatula so uncooked egg hits the pan's surface. When the eggs begin to set, remove the pan from stove and place under the broiler until eggs are no longer runny. (If your pan isn't entirely heatproof, cover the handle with aluminum foil.) Remove the pan from broiler and slide the omelet onto a plate, folding it in half as you go.
  • Cut in two and top each half with a spoonful of the salsa.

GARLIC MUSHROOMS TAPAS-STYLE



Garlic Mushrooms Tapas-Style image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

1/4-cup extra virgin olive oil
3 large cloves garlic, minced
2/3-lb. very fresh white button mushrooms, wiped clean
kosher salt and freshly ground black pepper
2 Tbs. dry Spanish fino or oloroso sherry

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.

SPANISH MUSHROOMS IN GARLIC SAUCE (TAPAS)



Spanish Mushrooms in Garlic Sauce (Tapas) image

Tapas are unique in that they are not eaten at home but are found only in tascas, where they are available from before lunch to late at night. Unlike American bars, these lively, family-oriented establishments cater to a clientele that is more interested in eating than in drinking, and their arrays of edibles tempt many people to skip dinner altogether in favor of making a meal of these luscious snacks. The word tapa means "cover" or "lid". There are two kinds of tapas: naturals, serves as is, such as olives, cheeses, oysters, ham, and sausages; and de cocina, usually cooked, which are served hot or cold. Offer tapas with wine or Sherry, or, in summer, with sangria, or some other cooling beverage.

Provided by Olha7397

Categories     Spanish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb mushroom
3 tablespoons olive oil
2 medium garlic cloves, finely chopped
1 1/2 tablespoons all-purpose flour
1 cup beef broth
1/2 dried hot red chili pepper, seeded and cut into 3 pieces
2 tablespoons finely chopped parsley
2 teaspoons freshly squeezed and strained lemon juice
salt

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.

Nutrition Facts : Calories 119.4, Fat 10.6, SaturatedFat 1.4, Cholesterol 0.2, Sodium 147.7, Carbohydrate 4.9, Fiber 0.8, Sugar 1.1, Protein 2.7

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