Champiñones Salteados (Mushrooms With Garlic and Parsley) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tapas recipe from Penelope Casas' Tapas: The Little Dishes of Spain . She recommends using wild mushrooms such as boletus or chantarelles, but she says you can use cultivated mushrooms too (either white or cremini). Leave the mushrooms whole if tiny; otherwise halve or quarter (depending on size). Times are estimated. Ingredients:
2 tablespoons extra virgin olive oil (a nice, fruity one) |
1/2 lb wild mushroom, brushed clean (see note above) |
salt, to taste |
fresh ground pepper, to taste |
1 garlic clove, minced |
1 tablespoon minced flat leaf parsley |
Directions:
1. Heat oil in a skillet until very, very hot, but not smoking. Add mushrooms and sautee over high heat for 4 minutes, sprinkling with salt and pepper as they cook. Do not overcook or allow mushrooms to begin to release liquid.
2. Toss with garlic and parsley and serve immediately.
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