Spicy Spanish Mushrooms are a wonderful tapa and a lovely addition to a trio of small bites as a start to an evening with friends. The dish is Spanish through and through, from the garlic scented olive oil to the reduced sherry vinegar. A tasty morsel.
Ingredients
- 10 large button mushrooms
- 5 cloves grated garlic
- 3 tbsp olive oil
- 1/2 lemon juiced
- 2 tbsp sherry vinegar
- 2 tsp smoked paprika
- 1/4 tsp dried chili flakes
- 2-3 sprigs fresh parsley leaves only
Instructions
Gather all ingredients before starting the recipe.
- Quarter 10 large button mushrooms.
- Add 3 tbsp olive oil to a medium skillet and heat over medium heat. Add 5 cloves grated garlic and cook until the garlic softens, about 4 or 5 minutes. You will almost be poaching the garlic rather than frying, do not brown.
- Remove pan from heat, increase heat to medium high. Add 2 tsp smoked paprika, stir and then add the 10 large button mushrooms cut into quarters. Return skillet to heat and cook until the mushrooms start to brown, about 10 minutes.
- Add 1/4 tsp dried chili flakes or to taste and the chopped leaves from 2-3 sprigs fresh parsley and stir to combine.
- Add 1/2 lemon juiced and 2 tbsp sherry vinegar. Cook for 5 minutes or until the sherry vinegar has been reduced by half.
- Transfer mushroom mixture to a small bowl and set aside until ready to serve. The tapas should be served at room temperature.
