Spanishmushroomsingarlicsaucetapas Recipes

SPANISH MUSHROOMS IN GARLIC SAUCE (TAPAS)

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

Spanish Mushrooms in Garlic Sauce (Tapas) image

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

Ingredients

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

SPANISH MARINATED MUSHROOMS

I had some amazing marinated mushrooms in a little tapas bar in Seville when I was stationed in Spain with the U.S. Navy. A couple of months ago, I decided to see if I could make something close, and here's what I came up with. The longer you keep them refrigerated, the stronger the vinegar taste will be. -Patricia Mitchell, Ingleside, Texas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 6 cups.

Number Of Ingredients 10

Spanish Marinated Mushrooms image

Steps:

In a large shallow dish, combine the first 9 ingredients. Add the mushrooms and turn to coat. Cover and refrigerate for at least 8 hours or overnight., Drain mushrooms, discarding marinade.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

2 cups water
1 cup red wine vinegar
3 tablespoons olive oil
1 tablespoon sugar
1 tablespoon dried basil
2 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 pounds small fresh mushrooms

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SPANISH GARLIC MUSHROOMS RECIPE (CHAMPIñONES AL AJILLO)

Spanish champiñones al ajillo (garlic mushrooms)—a super simple tapas recipe that’s full of flavor and spice! This version of champiñones …
From spanishsabores.com
5/5 (11)
Total Time 20 mins
Category Appetizer
Calories 296 per serving

First, clean the mushrooms by cutting the base of the stem, and then gently wiping with a damp cloth. Once clean, slice the mushrooms from top to bottom.
Place a frying pan over medium heat, and add the olive oil. When the oil is hot, add the finely sliced garlic cloves and the cayenne peppers.
Once the garlic starts to turn golden, add the mushrooms to the pan, along with the white wine and a pinch of salt. After the wine is reduced and absorbed by the mushrooms, leave the pan on the heat for five minutes more and then remove from heat.

Spanishmushroomsingarlicsaucetapas Recipes

SPANISH MUSHROOMS IN GARLIC SAUCE (TAPAS)

SPANISH MARINATED MUSHROOMS

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