La Mancha Mushroom Tapas Recipes

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SPANISH MUSHROOMS TAPAS-STYLE

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



Spanish Mushrooms Tapas-Style image

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!

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

LA MANCHA MUSHROOM TAPAS

Categories     Cheese     Mushroom     Appetizer

Number Of Ingredients 18



LA MANCHA MUSHROOM TAPAS image

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.

Smoky Almond Streusel:
1 English muffin, torn into pieces
1 tablespoon olive oil
3 cloves minced garlic
¼ teaspoon Spanish smoked hot paprika (I use La Chinata brand)
1/3 cup chopped slivered almonds
Tapas:
2 tablespoons olive oil
1 clove minced garlic
1/3 cup finely chopped shallots
¾ pound mixed mushrooms, thinly sliced (button, crimini, shiitaki, etc)
2 tablespoons dry Spanish sherry
½ teaspoon kosher salt
1 tablespoon finely chopped fresh thyme
6 ounces cream cheese, softened
4 ounces Cabrales (Spanish) cheese or other creamy blue-veined cheese, softened
5 English muffins, split, lightly toasted
Fresh thyme sprigs

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