SETAS - WILD MUSHROOM AND GARLIC TAPAS
"This seasonal mushroom dish, made here using wild setas, can actually be adapted to make a great tapa all year round." From notesfromspain.com Posted for ZWT 5. ------------------------------------------------------------------------------------------------------------- If you want to try adding even more flavour to this dish, you can fry some bacon or ham (serrano or parma) in the oil with the garlic (remember that the garlic will need less time than either of these ingredients.) If you can't find wild mushrooms that you thing will be suitable, standard or button mushrooms will do just fine
Provided by ThatSouthernBelle
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Start by washing the mushrooms thoroughly, then place them in a sieve and let them dry for a while - if you need to cook them immediately, dry them a bit with a tea-towel. With the type of mushrooms I used, you can simply tear them into strips but if you use button mushrooms you need to slice them with a knife.
- Put all the oil in a frying pan and wait till it starts to smoke. Add the garlic, which has been previously peeled and sliced roughly, and stir with a wooden spoon. When the garlic starts to brown add the mushrooms and stir them every now and again for 5 minutes. At this point add the wine and turn the heat down to medium. After another 5 to 10 minutes add the parsley and serve immediately.
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Kundi Khan
[email protected]This dish is a perfect example of how simple ingredients can come together to create something truly special.
Sergiy Kharzhevskyy
[email protected]I love the way the garlic and olive oil bring out the flavor of the wild mushrooms.
Eva Khanam
[email protected]This tapas dish is a great way to celebrate the beauty of the natural world. The wild mushrooms are a reminder of the bounty of the forest.
Rashi Lakmini
[email protected]I've made this dish several times and it's always a hit. It's one of my go-to recipes when I'm entertaining guests.
Priscilla Sierra
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the mushrooms and garlic.
Mosaruf Khan
[email protected]I love the versatility of this dish. You can serve it as an appetizer, a main course, or even a side dish.
Agab Joshua
[email protected]I'm not a big fan of cooking, but this recipe was so easy to follow that even I could make it. And it turned out delicious!
Staci Chiatovich
[email protected]This tapas dish is a great way to impress your guests. It's easy to make, but it looks and tastes like it came from a Michelin-starred restaurant.
Rajesh Kamait
[email protected]I made this dish for a party and it was a huge hit. Everyone loved the unique flavor of the wild mushrooms.
Jarrett Hawkins
[email protected]This recipe is a great way to use up leftover wild mushrooms. I had a few ounces left from a recent foraging trip, and they were perfect for this dish.
M Saddique Jakhrani
[email protected]I love the simplicity of this dish. It's just a few ingredients, but they come together to create something truly special.
Joyann Hinds
[email protected]This tapas dish is a must-try for mushroom lovers. The combination of wild mushrooms, garlic, and olive oil is simply divine.
Wilson Barahona
[email protected]I'm not usually a fan of mushrooms, but this dish was amazing. The wild mushrooms had a deep, rich flavor that was perfectly complemented by the garlic and olive oil.
Sharon Blessing
[email protected]Easy to make and incredibly flavorful. The mushrooms were tender and juicy, and the garlic added a nice kick. I served it with a glass of white wine and it was the perfect pairing.
farabi aditto
[email protected]I was skeptical about using wild mushrooms, but this recipe changed my mind. The earthy flavors of the mushrooms blended perfectly with the garlic and olive oil, creating a dish that was both rustic and elegant.
Syed Muhammad Umair
[email protected]This tapas dish was a delightful journey through the flavors of the forest. The wild mushrooms and garlic danced together in a savory tango, creating a symphony of taste that left my palate begging for more.