La Mancha Mushroom Tapas Recipes

4 SIMPLE SPANISH TAPAS USING MUSHROOMS

Steps:

• Rinse and pat dry 12 button mushrooms, cut a little bit off the stem and slice each mushroom into 1/4 inch thick slices, add 4 cloves minced garlic into a bowl, along with 2 tbsp freshy chopped parsley and 1 tbsp extra virgin olive oil, mix together until well combined, heat a large fry pan with a medium-high heat, after 3 to 4 minutes add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix occasionally, after 3 minutes add in the garlic & parsley mixture and season everything with sea salt & black pepper, mix until well combined and cook for 15 to 20 seconds, transfer to a serving dish and serve at once
• Add in 5 cloves minced garlic into a mortar, along with 2 tbsp freshly chopped parsley and a pinch of sea salt, using a pestle pound down until you form a paste, then add 1 tbsp extra virgin olive oil and mix together, shred about 2 cups of a mild Manchego cheese and add to the mortar, season with sea salt & black pepper, mix everything together until well combined, pushing down on the mixture to form a paste, rinse and pat dry 12 button mushrooms, remove the stem from each mushroom and using a butter knife, gently make the hole a little bit bigger, stuff each mushroom with the manchego mixture, add the mushrooms to a baking tray lined with parchment paper and into a preheated oven, bake + broil option 250 C - 475 F, after 8 to 9 minutes remove from the oven and transfer the stuffed mushrooms to a serving dish, serve at once
• Rinse and pat dry 12 button mushrooms, cut off a little bit from the stem, add the mushrooms to a baking tray lined with parchment paper, make sure they´re all in a single layer, drizzle a kiss of extra virgin olive oil over the mushrooms and season them with sea salt & black pepper, add to a preheated oven, bake + broil option 250 C - 475 F, meanwhile add 1 large clove of garlic roughly chopped into a mortar, along with a handful of fresh parsley and a pinch of sea salt, pound down on the mixture until well combined, then add in 2 tbsp extra virgin olive oil and mix together, after 10 minutes remove the mushrooms from the oven, transfer to a large bowl, pour the garlic parsley sauce over the mushrooms and gently mix together until all the mushrooms are coated with the sauce, transfer to a serving dish, serve warm or at room temperature
• Rinse and pat dry 12 button mushrooms, remove the stem from each mushroom and cut the mushrooms into 1/4 inch thick slices, heat a large fry pan with a medium-high heat, after 3 to 4 minutes add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix occasionally, after 3 minutes add in 4 cloves minced garlic, 1/2 tsp sweet smoked Spanish paprika, 1 tbsp freshly chopped parsley and season with sea salt & black pepper, mix together and cook for 15 to 20 seconds, remove from the heat and transfer to a serving dish, serve at once

CHAMPINONES AL AJILLO, SPANISH GARLIC MUSHROOMS

Steps:

• Quarter the mushrooms, chop the parsley, crush the garlic.
• Over a medium heat, add the olive oil and sautee the mushrooms for a few minutes. Then add the remaining ingredients EXCEPT the parsley. Cook for a further 5 minutes, stirring. Then remove pan from heat, add the chopped parsley and stir through. Serve hot with some crusty bread.

LA MANCHA MUSHROOM TAPAS

Steps:

• To make streusel, place muffin in blender and process to make crumbs. Heat oil in large nonstick skillet over medium-high heat. Add crumbs, garlic, paprika and almonds, stirring constantly until crumbs and almonds are golden, about 3-5 minutes. Spread mixture on paper towels to cool; set aside. To make tapas, using same skillet over medium heat, add oil. Sauté garlic and shallots until just tender. Stir in mushrooms, sherry and salt and cook; stirring constantly about 10 minutes until mushrooms are tender. Add thyme and cook until most liquid is evaporated. Meanwhile, combine both cheeses in small dish, blending well; spread on muffins. Top each muffin with mushroom mixture and place on baking sheet.* Bake in preheated 350F oven for 5 minutes or until hot. Spoon streusel over mushrooms and garnish with thyme. Makes 10 tapas. *can cut muffins into quarters before baking, making 40 bite-size pieces.

TAPA OF MUSHROOMS IN GARLIC SAUCE

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.

GARLIC MUSHROOMS TAPAS

Steps:

• Heat the oil in a cast-iron skillet over medium heat and add the garlic. Then add the mushrooms and cook for about 4 minutes, stirring regularly.
• Then add the white wine and the herbes de Provence and cook for a further 5 minutes until the mushrooms are cooked. (If you wish to make the mushrooms spicy, then add the chilli pepper at this stage as well.)
• Add some chopped coriander (cilantro) before serving up.