Spanish Garlic Mushrooms

Spanish Garlic Mushrooms

This is a very quick and easy tapa generally found in tapas bars all over Spain.

INGREDIENTS

5 tablespoons olive oil 3 garlic cloves finely chopped 1 lb assorted fresh mushrooms, cleaned and halved (or sliced 1/4-inch thick, if large) 1⁄4 cup dry white wine (or dry sherry) A handful fresh parsley (preferably the flat leaf Italian style) salt and pepper

DIRECTIONS

Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn. Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used. Add the wine (or sherry) and continue to cook until the liquid is absorbed. Add the parsley, salt and pepper, and stir to combine. I like to add a few chilli flakes. Serve while hot. Eat them with crusty bread to mop up the juices.

I hope that you enjoy them.