SPICY MUSHROOMS
Steps:
- Broil 2 halved plum tomatoes, 2 seeded jalapenos (both skin-side up) and 4 unpeeled garlic cloves until charred, 6 minutes. Peel the garlic and chop with the vegetables. Saute 1/2 cup minced onion and 1/2 pound sliced mushrooms in olive oil with salt to taste, 8 minutes. Add the tomato mixture, 1/2 cup chicken broth and some chopped parsley; cook 5 minutes. Stir in the juice of 1 lime.
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
SPICY SPANISH MARINATED MUSHROOMS
For the mushroom lover. Here's a really nice appetizer for dinner parties. Always goes over well with my guests. I mooched this recipe off a close friend.
Provided by L. Duch
Categories Easy
Time 12h30m
Yield 6-7 serving(s)
Number Of Ingredients 9
Steps:
- Sauté garlic, onion in oil about 10 minute until onion is soft.
- Add broth, pepper flakes, cloves and tomato sauce and boil 3 minutes. Simmer covered for a half hour, stirring occasionally.
- Add salt and pepper.
- Pour mixture over the whole mushrooms and marinate overnight in refrigerator.
- Stir a few times while marinating.
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SPANISH GARLIC MUSHROOMS RECIPE (CHAMPIñONES AL AJILLO)
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5/5 (13)Total Time 20 minsCategory AppetizerCalories 296 per serving
- First, clean the mushrooms by cutting the base of the stem, and then gently wiping with a damp cloth. Once clean, slice the mushrooms from top to bottom.
- Place a frying pan over medium heat, and add the olive oil. When the oil is hot, add the finely sliced garlic cloves and the cayenne peppers.
- Once the garlic starts to turn golden, add the mushrooms to the pan, along with the white wine and a pinch of salt. After the wine is reduced and absorbed by the mushrooms, leave the pan on the heat for five minutes more and then remove from heat.
SAUTEED SPANISH MUSHROOMS WITH GARLIC AND PAPRIKA
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Reviews 4Servings 2Cuisine SpanishCategory Appetizer, Side Dish
- Gently remove the stems from 12 buttom mushrroms, rinse the mushrooms under cold running water and pat them dry with paper towels, making sure to remove any excess dirt, finely mince 4 cloves of garlic, finely dice 1 shallot and finely chop a handful of fresh parsley
- Heat a saute pan with a medium-high heat and heat the pan for 2 minutes with no fat in the pan, after 2 minutes add a 1/4 cup of extra virgin olive oil and then add the mushrooms, mix the mushrooms with the oil and cook for 3 minutes, then make a well in the middle and add the minced garlic and diced shallots and mix with the oil for 1 minute, then add 1/2 teaspoon of sweet smoked paprika, season with sea salt and freshly cracked black pepper and mix it all together, then start removing the mushrooms from the pan and transfer to a dish with the hole of the mushrooms facing up
- Now add a 1/4 cup of white wine to the pan with the garlic and onions and about 2 tablespoons of freshly chopped parsley and mix together, cook the sauce for 3 minutes, then drizzle the sauce all over the mushrooms, sprinkle the dish with some freshly chopped parsley, enjoy!
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