Best Mushrooms With Spicy Spanish Sauce Recipes

SPICY SPANISH MARINATED MUSHROOMS

Spicy Spanish Marinated Mushrooms image

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

Ingredients

1 teaspoon garlic, chopped
1 medium onion, sliced
3 tablespoons olive oil
1/3 cup beef broth
1/2 hot red pepper flakes
2 -3 whole cloves
2 tablespoons tomato sauce
salt and pepper, to taste
1/2 lb small white mushroom

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.

SPANISH MUSHROOMS IN GARLIC SAUCE (TAPAS)

Spanish Mushrooms in Garlic Sauce (Tapas) image

Tapas are unique in that they are not eaten at home but are found only in tascas, where they are available from before lunch to late at night. Unlike American bars, these lively, family-oriented establishments cater to a clientele that is more interested in eating than in drinking, and their arrays of edibles tempt many people to skip dinner altogether in favor of making a meal of these luscious snacks. The word tapa means "cover" or "lid". There are two kinds of tapas: naturals, serves as is, such as olives, cheeses, oysters, ham, and sausages; and de cocina, usually cooked, which are served hot or cold. Offer tapas with wine or Sherry, or, in summer, with sangria, or some other cooling beverage.

Provided by Olha7397

Categories Spanish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb mushroom
3 tablespoons olive oil
2 medium garlic cloves, finely chopped
1 1/2 tablespoons all-purpose flour
1 cup beef broth
1/2 dried hot red chili pepper, seeded and cut into 3 pieces
2 tablespoons finely chopped parsley
2 teaspoons freshly squeezed and strained lemon juice
salt

Steps:

Trim off any tough ends of the mushroom stems. Wipe the mushrooms clean with dampened paper towels. If the mushrooms are large, halve or quarter them. Set aside.
In a medium-sized heavy skillet or fire proof casserole heat 2 Tablespoons of the oil over medium high heat. Add the garlic and sauté, stirring, until barely golden; do not let it brown. Immediately remove the pan from the heat and stir in the flour until smooth. Return to the heat and cook, stirring, 1 to 2 minutes. Gradually stir in the broth. Add the chili pepper, 1 Tablespoon of the parsley, the lemon juice, and salt and cook, stirring, until the sauce is thick and smooth. Remove from the heat and set aside.
In a medium sized, heavy skillet heat the remaining 1 Tablespoon oil over high heat. Add the mushrooms and sauté, stirring frequently, until they are lightly browned. Add the mushrooms to the sauce and simmer 5 minutes. Taste and adjust the seasoning.
Transfer to a heated serving bowl. Sprinkle with the remaining 1 Tablespoon parsley and serve at once as a tapa. Makes 4 servings.
The International Appetizer Cookbook.

Nutrition Facts : Calories 119.4, Fat 10.6, SaturatedFat 1.4, Cholesterol 0.2, Sodium 147.7, Carbohydrate 4.9, Fiber 0.8, Sugar 1.1, Protein 2.7

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