Spanish · Dinner
Sizzling Garlic Mushrooms
Cremini and button mushrooms sizzled in olive oil with garlic, dried chili and sherry vinegar, finished with parsley and served bubbling hot in a small cazuela. A classic Spanish tapas bar plate, salty, garlicky and eaten straight from the dish with bread for mopping the oil.
$3
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
248Calories
4.8gProtein
23.4gFat
8.1gCarbs
2.9gSugar
2.4gFiber
435mgSodium
0mgChol
3.4gSat Fat
650mgPotassium
32mgCalcium
1.7mgIron
0mcgVitamin B12
8mgVitamin C
vegetarian
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Wipe the mushrooms clean and quarter them. Thinly slice the garlic and crumble the dried chili into a small bowl.
2
Sear
Heat olive oil in a small cazuela over medium-high heat until it shimmers. Add mushrooms in a single layer and cook 4 minutes until deeply browned on the cut sides.
3
Sauté
Add garlic and crumbled chili, lower heat to medium and cook 1 to 2 minutes, stirring often, until garlic turns pale gold and mushrooms are tender.
4
Finish
Off the heat, stir in sherry vinegar and salt, scraping up browned bits from the base with a spoon. Tip the mushrooms with their oil into a warm small dish, scatter over parsley and serve immediately with bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cremini mushrooms
- 3 oz86g button mushrooms
- 4 cloves4 cloves garlic
- 4 tbsp60ml olive oil
- 22 small dried chili
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch salt
- 22 thin slice crusty bread, for serving
