Mushrooms in Garlic Sauce – Spanish Tapas!

We love the Spanish version of Mushrooms in Garlic Sauce, the addition of the white wine and lemon juice takes it from normal to phenomenal!This is one of my husband’s favorite dishes. When he was growing up his grandmother was a mycologist (it’s okay, I didn’t know what it was either!). Mycology is the study of fungi. She would forage for wild mushrooms and then cook them for her family.We love the Spanish version of Mushrooms in Garlic Sauce, the addition of the white wine and lemon juice takes it from normal to phenomenal!

I am not a mycologist…if I went foraging for wild fungi, the results may not be safe to eat! So, when I can find wild mushrooms at the grocery store or farmer’s market, I use them, otherwise, a mixture of whatever mushrooms are available will work as well.

Mushrooms in Garlic SauceDebbie assigned this tapa to me for her Comida de España Gr8 Dinner. Vince’s grandmother typically sautéed the mushrooms in garlic and olive oil with a sprinkle of hot pepper flakes. We love the Spanish version with the addition of the white wine and lemon juice!We love the Spanish version of Mushrooms in Garlic Sauce, the addition of the white wine and lemon juice takes it from normal to phenomenal!

Mushrooms in Garlic Sauce

Servings 4 servings
Author Anna

Ingredients

  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon butter
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more if you like it spicy!
  • 1 pound assorted mushrooms, wiped clean, stems trimmed, cut into bite sized pieces. (Some varieties will not need to be cut at all, some will just be cut in half and some varieties will require more slicing.)
  • ½ cup dry white wine or sherry
  • 1/2 teaspoon salt
  • 1 Tablespoon fresh lemon juice
  • 3 Tablespoons chopped fresh parsley, divided

Instructions

  1. Heat the olive oil and butter in a 12" skillet over medium heat. (I like to use cast iron for this recipe.)
  2. Add the garlic and pepper flakes and cook for about 5 minutes, until garlic is fragrant, but not browned.
  3. Add the mushrooms and raise the heat to medium-high.
  4. Cook, stirring occasionally until mushrooms release some of their liquid, about 8 minutes.
  5. Add the white wine to the pan and cook until mushrooms are tender, another 8-10 minutes.
  6. Sprinkle with salt, add the lemon juice and 2 Tablespoons of the parsley. Taste and adjust seasonings
  7. Stir.
  8. Transfer to serving dish and sprinkle with remaining parsley.

Recipe Notes

Gr8 Serving Tip:

Serve with toothpicks so everyone can help themselves to small bites...Tapas style!

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