Only a couple more dishes to go in my Spanish Tapas Project and the next recipe is a doozy.
Another vegetable dish making use of the humble mushroom.
I really wanted to make use of a variety of mushrooms but could only get my hands on the chestnut variety.
Don’t be afraid to get a selection of more unusual mushrooms to offer varying levels of earthiness and texture.
A medley of mushrooms would look really exciting too.
Essentially, we are mixing the earthiness of the mushrooms with the acid from the vinegar then balancing things with a little seasoning and fresh parsley.
- 2 tbsp Olive Oil
- 4 Garlic Cloves (Finely Chopped)
- 500g Mixed Mushrooms (Roughly sliced)
- 2 tbsp Cider Vinegar
- 3 tbsp Parsley Leaves (Finely Chopped)
- Pinch of Smoked Paprika
- Salt & Pepper (For Seasoning)
- Heat the oil in a frying pan using a medium heat then add the garlic.
Stir continually for 1 minute release the goodness and to ensure it doesn’t burn.
- Add your sliced mushrooms, mix really well then turn the heat up to get a little colour on those fungi’s.
- Add the cider vinegar and continue to cook until most of the cider vinegar has evaporated
- season with salt & pepper, mix well with the finely chopped parsley and add a smattering of the smoked paprika.
- Serve up in a bowl and tuck in.
Any other pointers?
Keep those mushrooms chunky and try to keep everything around the same size so that things cook evenly.
When it comes to cooking the mushrooms, make the pan is nice and hot so that the mushrooms fry as opposed to poach.
At a lower temperature, they are more likely to release their juices which will mean building the heat up to cook out the liquid and this risks the mushrooms becoming too soft and slimy.