My lovely new bowls have inspired some more Spanish tapas dishes. Tonight, it’s Tangy Mushrooms perfect to accompany a spanish style meze of little tapas dishes. I didn’t have any sherry in the house so improvised with white wine and a good quantity of worcestershire sauce – not at all authentic, but pretty tasty! My girls certainly wouldn’t go near a mushroom, so this was strictly for the adults!
Tangy Mushroom Tapas (dairy-free, egg-free, nut-free, soya-free, gluten-free, vegetarian and vegan)
enough for a shared tapas for two
- 2 tbsps extra virgin olive oil
- 750g brown, organic mushrooms, quartered (I’ve been reliably informed never to buy white, non-organic mushrooms!)
- 2 cloves of garlic, minced
- 1 tsp lemon juice
- 2 tbsps white wine
- 1 tbsp worcestershire sauce
- 1/4 cup vegetable stock
- 1 tsp smoked paprika
- salt and pepper, to taste
- chopped parsley, a small bunch
– Heat the olive oil and saute the garlic briefly.
– Add the mushrooms and cook for a few minutes.
– Add the smoked paprika and cook out briefly.
– Add the lemon juice, white wine, worcestershire sauce and stock. Season lightly.
– Cook to reduce the sauce until rich and syrupy. Check seasoning.
– Transfer into a pretty tapas dish and sprinkle with chopped parsley.
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7 Responses
This looks good!
Thanks! They were lovely with patatas bravas and white beans and Manchego – a true veggie Spanish feast, my style!!
Thanks for a sharing this great recipe.
http://www.elainesmoveablefeast.com
It’s a pleasure!
simple and so mouthwatering ~ love all those flavors ~ worchestershire is such an overlooked gem, eh?
I agree, Worcestershire sauce adds to so many dishes 🙂
Mushrooms are my favourite. My other half recently said ‘well maybe you should marry them, then’. I guess I talk about them a lot… These ones look fab, almost proposal worthy.