Best Tapas Garlic Mushrooms Recipes

3 TASTY TAPAS: SHERRY-GARLIC BEEF, SHERRY-GARLIC MUSHROOMS, GRILLED CHORIZO

Steps:

• Preheat a grill pan over medium high heat.
• Place parsley and garlic in food processor and chop.
• Heat a large, heavy skillet over high heat.
• Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish.
• To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.
• Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.

GARLIC MUSHROOMS TAPAS-STYLE

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 and then 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.

TAPAS GARLIC MUSHROOMS

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.

CHAMPINONES AL AJILLO - TAPAS STYLE GARLIC MUSHROOMS

Steps:

• In a saute pan, heat the olive oil until hot but not smoking. Saute the mushrooms for about 1 minute, add the garlic and cook 1-2 minutes more being careful not to burn!
• Add the remaining ingredients except for the parsley and lemon slices and simmer for 2 minutes.
• Garnish with the fresh parsley. Serve with lemon slices. Scoop the mushrooms onto your bread and enjoy!

SPANISH MUSHROOMS IN GARLIC SAUCE (TAPAS)

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.

SAUTEED GARLIC MUSHROOMS TAPAS

Steps:

• Heat oil in skillet and add the garlic 30 sec. or until lightly browned. Add mushrooms and saute over high heat, stirring most the time, until mushrooms have absorbed all the oil. Reduce heat to low. When the juices have come out of the mushrooms, increase the heat again, saute for 4 - 5 min. stir most of the time. Add a squeeze of lemon juice and season to taste with s&p. Stir in the parsley and cook for an additional minute. Transfer to warmed serving dish and accompany with bread. Enjoy!