Tavapan Mushrooms Recipes

TAPA OF MUSHROOMS IN GARLIC SAUCE

You find these mushrooms served in little ceramic casseroles at tapas bars all over Spain. It's a simple hors d'oeuvre that can be made ahead and reheated. In Spain, it would be made with about four times as much olive oil and served in small ceramic cazuelas. You also can serve the mushrooms with toothpicks.

Provided by Martha Rose Shulman

Categories easy, quick, appetizer

Time 20m

Yield Serves eight as part of an assortment of tapas

Number Of Ingredients 8

Tapa of Mushrooms in Garlic Sauce image

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.

Nutrition Facts : @context http, Calories 68, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 296 milligrams, Sugar 2 grams

Ingredients

2 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced or minced
1 small dried red chili, 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

QUICK PAN-COOKED MUSHROOMS

I serve these with chicken, fish, and pasta. I've made the dish with mushrooms that had seen better days and I've made it with nice fresh ones. The latter was prettier and the mushrooms juicier, but it's delicious even if the mushrooms aren't at their freshest.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 4

Number Of Ingredients 7

Quick Pan-cooked Mushrooms image

Steps:

Trim off the ends of the mushrooms and cut in thick slices. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has evaporated. Taste and adjust seasonings. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 390 milligrams, Sugar 4 grams

Ingredients

1 pound white or cremini mushrooms, rinsed briefly and wiped dry
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 shallots, minced
2 to 4 garlic cloves (to taste), minced
2 teaspoons chopped fresh thyme or rosemary (or a combination), or 1/2 to 1 teaspoon dried
1/4 cup dry white wine, such as Sauvignon blanc