Common in tapas bars throughout Spain, this mushroom appetizer can be served on its own as a tapa or as a side dish with beefsteak. It can be made up to a day in advance: cover, refrigerate, and reheat. Add the lemon juice and parsley just before serving.
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, thinly sliced or minced
- 1 small dried red chile, 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
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chile or red pepper flakes. When the garlic begins to sizzle (about 30 seconds), 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. Drizzle with extra virgin olive oil and serve hot or warm in small ceramic dishes, or serve on a platter with toothpicks stuck into the mushrooms.
Serves 8 as part of a tapas spread or 4 as a side dish — Recipe adapted from cooking.nytimes.com