Best Setas Wild Mushroom And Garlic Tapas Recipes

Huevos con Setas (Wild Mushroom Omelet) image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 11

1 tablespoon finely chopped parsley
1/4 bunch epazote
1 large tomato, seeded and diced
1/8 cup, plus 1 tablespoon olive oil
2 tablespoons butter
2 garlic cloves, finely chopped
1/4 bunch thyme
1/2 pound wild mushrooms: Morels, Shiitake, Oyster, wiped clean
3 extralarge eggs
1 tablespoon milk
Salt and freshly ground black pepper

Steps:

In a small bowl, combine the parsley, epazote, tomato and 1/8 cup olive oil to make a salsa. Set aside.
Heat the remaining olive oil and butter in a non stick omelet pan. Add the garlic, mushrooms and thyme and saute over medium heat until soft. If they give off juice, turn up the heat until it boils away.
Preheat the broiler. Beat the eggs, milk and salt and pepper together in a small bowl. When the mushrooms are done, pour the egg mixture into the pan. Stir until it starts to scramble; stop and push down the sides with a spatula so uncooked egg hits the pan's surface. When the eggs begin to set, remove the pan from stove and place under the broiler until eggs are no longer runny. (If your pan isn't entirely heatproof, cover the handle with aluminum foil.) Remove the pan from broiler and slide the omelet onto a plate, folding it in half as you go.
Cut in two and top each half with a spoonful of the salsa.

Tapas Garlic Mushrooms image

Provided by DrGaellon

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup extra virgin olive oil
3 large garlic cloves, minced
2/3 lb very fresh white button mushrooms, wiped clean
kosher salt, to taste
fresh ground black pepper, to taste
2 tablespoons dry spanish fino sherry wine or 2 tablespoons dry spanish oloroso sherry wine

Steps:

In a heavy skillet, heat olive oil on medium-low and add garlic. Cook, stirring occasionally, until garlic is soft but not brown.
Add mushrooms and season with salt and pepper. Raise the heat to medium-high, stirring to incorporate the garlic and seasonings. Cook, tossing occasionally, until mushrooms render their liquid and begin to brown, about six minutes.
Raise the heat to high, add the sherry and cook, stirring, to continue browning the mushrooms and evaporate the wine.
Remove from heat, adjust seasoning and serve immediately.

Nutrition Facts : Calories 170.7, Fat 13.8, SaturatedFat 1.9, Sodium 6.4, Carbohydrate 4.4, Fiber 0.8, Sugar 1.8, Protein 2.5