This classic Spanish tapa is one of the tastiest mushroom preparations we know. Relish the pan juices by soaking them up with crusty bread.

Ingredients

  • 1 pound (16 oz.) mushrooms
  • 1/4 cup olive oil
  • 3 to 6 garlic cloves, to taste, coarsely chopped or sliced
  • Pinch of red pepper flakes
  • 1/4 cup dry sherry or dry white wine
  • 1/4 cup flat-leaf parsley, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Sherry vinegar or white wine vinegar (optional)
  • Lemon wedges (optional)
  • Sweet paprika, preferably smoked (optional)
  • Fresh crusty bread, warmed or toasted

Directions

  1. Leave smaller mushrooms whole or slice larger ones to bite-sized pieces.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Add garlic and red pepper flakes; cook until golden, about 30 seconds.
  4. Add mushrooms and toss quickly to prevent garlic from burning.
  5. Cook, stirring occasionally, until mushrooms exude juice, about 5 minutes.
  6. Add wine/sherry and simmer until reduced by half.
  7. Remove from heat and stir in parsley, salt, and pepper.
  8. Transfer to shallow bowls, distributing pan juices equally.

Optional garnishes

  • A few drops of vinegar (sherry or white wine)
  • Sprinkle with sweet paprika, preferably smoked

Serve with

  • Lemon wedges
  • Fresh crusty bread, warmed or toasted