Spanishmushroomstapasstyle Recipes

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!

Ingredients

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

TAPA OF MUSHROOMS IN GARLIC SAUCE

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

Tapa of Mushrooms in Garlic Sauce image

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

Ingredients

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

SPANISH MUSHROOMS AND EGGS

Mark Bittman says in his book, "The Best Recipes in the World," that this is a Spanish tapas recipe. It looks like a good meal to me! That are pretty garlicky. If they're going on toast/crostini, that might be fine, but if you're just eating them as scrambled eggs, like I did, it was a bit much. If you eat them that way too, please titrate the garlic to your garlic-luvin' level. :o)

Provided by Debbie R.

Categories Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Spanish Mushrooms and Eggs image

Steps:

Remove stems from mushrooms and chop the caps. Throw away the stems or save for some other use, like a soup or stew.
Put oil in large skillet, preferably nonstick. Turn heat to medium. Add garlic and shallots. Cook, stirring, until softened and fragrant, about 1-2 minutes. Stir in mushrooms and half the parlsey. Cover and cook until the mushrooms are soft, about 5-10 minutes.
Meanwhile, beat eggs with the milk. When mushrooms are done, turn heat to low and stir in the egg mixture. Cook, stirring occasionally, just until the eggs are set. Season with salt and pepper.
Spoon on top of crostini or toast. Garnish with remaining parsley.

Ingredients

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 shallots, sliced
1/4 lb mushroom (preferably shiitake or chanterelles)
1/4 cup chopped fresh parsley
1 1/4 cups Egg Beaters egg substitute (or 5 eggs)
1 tablespoon milk
salt and pepper
crostini (or hearty toast)

SPANISH STUFFED MUSHROOMS

Well, this recipe started life as part of a tapas menu put together by Kraft Foods. Then I got a hold of it with a need to post recipes for ZWT III. After a spot of research and some trials, this is what I came up with. Don't use the precooked chorizo for this one, because you need to be able to pack it into the caps. If you can't find (or it is out of your budget) manchego, the original recipe used mozzerella. And of course, feel free to substitute your choice of lubricating substance for the Italian dressing, I just really like the flavor it adds (and it's quicker than mixing something up as a glaze).

Provided by CraftScout

Categories Pork

Time 15m

Yield 12 serving(s)

Number Of Ingredients 4

Spanish Stuffed Mushrooms image

Steps:

Clean and remove stems from mushrooms. Brush lightly (and I do mean lightly!) with dressing and broil for 5 minutes.
Meanwhile cook and drain sausage.
When mushrooms are done, press about 1/2 t. sausage into each mushroom cap. The caps will shrink quite a bit, so this is tricky. Sprinkle evenly with cheese.
Broil an additional 5 minutes or until cheese is melted.

Nutrition Facts : Calories 22.6, Fat 1.5, SaturatedFat 0.2, Sodium 82.9, Carbohydrate 1.8, Fiber 0.4, Sugar 1, Protein 1.2

Ingredients

1 lb fresh mushrooms
1/4 cup Italian dressing
1/2 cup chorizo sausage, fresh
1/2 cup manchego cheese, shredded

SPANISH TAPAS POTATOES

Make and share this Spanish Tapas Potatoes recipe from Food.com.

Provided by Pebbles

Categories Potato

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 10

Spanish Tapas Potatoes image

Steps:

Peel and cut potatoes into 1/2 inch cubes. Fry potatoes in oil in single layer until browned and partially cooked, about 10 minutes. Turn once or twice, but not often so they brown better.
Pulse tomatoes, garlic, seasonings in food processor just to break up (do not puree).
Add to browned potatoes and stir to coat.
Reduce heat to medium and cook abou 8 minutes or until cooked through. Stir often to prevent scorching.
Garnish with lemon juice, cilantro, sea salt.
Serve warm or at room temperature.

Nutrition Facts : Calories 216.6, Fat 7.1, SaturatedFat 1, Sodium 139.5, Carbohydrate 35.6, Fiber 4.8, Sugar 4.5, Protein 4.5

Ingredients

2 tablespoons olive oil
1 1/2 lbs russet potatoes
1 (14 ounce) can diced tomatoes, drained
5 garlic cloves, sliced
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
10 dashes Tabasco sauce (or to taste)
lemon juice
chopped fresh cilantro

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

More about "spanishmushroomstapasstyle recipes"

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.

Spanishmushroomstapasstyle Recipes

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!

TAPA OF MUSHROOMS IN GARLIC SAUCE

SPANISH MUSHROOMS AND EGGS

SPANISH STUFFED MUSHROOMS

SPANISH TAPAS POTATOES

Make and share this Spanish Tapas Potatoes recipe from Food.com.

SPANISH MARINATED MUSHROOMS

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