Sauteed Garlic Mushrooms Tapas Recipes

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SPANISH MUSHROOMS TAPAS-STYLE



Spanish Mushrooms Tapas-Style image

Known as champinones al ajillo. You'll find this item on any Spanish tapas' bar menu. Use the best quality ingredients you can find! Serve the mushrooms with crusty bread and a glass of Spanish wine...that's an order! Source: Chef Miguel Cueto as found online. So easy to prepare!

Provided by COOKGIRl

Categories     Vegetable

Time 14m

Yield 2 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin Spanish olive oil
1/2 lb medium mushroom, stemmed, quartered (I used standard brown mushrooms)
4 garlic cloves, peeled and thinly sliced
2 teaspoons fresh lemon juice
2 tablespoons dry spanish sherry wine (NOT cooking sherry!)
1/4 cup chicken broth or 1/4 cup vegetable broth
1/2 teaspoon spanish smoked paprika
1/4 teaspoon crushed red pepper flakes
salt, to taste
fresh ground black pepper, to taste
1 tablespoon fresh Italian parsley ("flat leaf")
2 lemon slices

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!

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

4 SIMPLE SPANISH TAPAS USING MUSHROOMS



4 Simple SPANISH TAPAS Using Mushrooms image

Provided by Albert Bevia @ Spain on a Fork

Categories     Appetizer

Number Of Ingredients 26

3 tbsp extra virgin olive oil
12 button mushrooms
4 cloves garlic minced
2 tbsp finely chopped fresh parsley
sea salt
black pepper
1 tbsp extra virgin olive oil
12 button mushrooms
5 cloves garlic minced
2 tbsp finely chopped fresh parsley
2 cups shredded Manchego cheese
sea salt
black pepper
3 tbsp extra virgin olive oil
12 button mushrooms
1 clove garlic roughly chopped
handful fresh parsley
sea salt
black pepper
2 tbsp extra virgin olive oil
12 button mushrooms
4 cloves garlic minced
1/2 tsp sweet smoked Spanish paprika
1 tbsp finely chopped fresh parsley
sea salt
black pepper

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

TAPAS GARLIC MUSHROOMS



Tapas Garlic Mushrooms image

Make and share this Tapas Garlic Mushrooms recipe from Food.com.

Provided by DrGaellon

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup extra virgin olive oil
3 large garlic cloves, minced
2/3 lb very fresh white button mushrooms, wiped clean
kosher salt, to taste
fresh ground black pepper, to taste
2 tablespoons dry spanish fino sherry wine or 2 tablespoons dry spanish oloroso sherry wine

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.

Nutrition Facts : Calories 170.7, Fat 13.8, SaturatedFat 1.9, Sodium 6.4, Carbohydrate 4.4, Fiber 0.8, Sugar 1.8, Protein 2.5

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